Corn on the cob is one of the great things about summer. You boil it up, spread on a little butter, dig in and thank your lucky stars. But even perfection gets boring after a while. This cold, refreshing soup is a way to have your corn and spoon it, too.
I was inspired by the classic Spanish gazpacho but swapped out the tomato broth for corn liquid.
Of course, any pureed vegetable will thicken a soup, but corn contains starch, which adds a seductive creaminess.
The supporting ingredients are the usual gazpacho players – tomatoes, cucumbers, peppers and garlic – supplemented by some Mexican cousins: chili, lime juice and garlic croutons flavored with chili powder.
You can deepen the recipe’s Mexican connection by topping it off with diced avocado and chopped cilantro. (I used basil instead of cilantro because I can’t resist the combo of basil and corn.)
Adding some protein – boiled shrimp, say, or shredded rotisserie chicken – will turn it into the persuasive main course of any summer meal.
You can make this dish even more quickly by losing the garlic croutons in favor of some crushed tortilla chips. It improves in flavor if you prepare it a few hours – or days – ahead of time.