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Corn Gazpacho with Crab



8 ears fresh corn, I prefer the sweet white type

1 pint yellow grape tomatoes

3/4 cup sliced leek, white part only

1 1/2 cups homemade veggie stock

1 tablespoon lemon olive oil

2 teaspoons fresh lemon juice

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground white pepper

1 yellow bell pepper, chopped

1/4 cup heavy cream


1 cup fresh lump crabmeat, drained

1 shallot, minced

1 teaspoon olive oil

1 teaspoon of fresh thyme, minced

1 teaspoon of fresh Italian Parsley, minced

1 clove of garlic, minced

Lemon zest from the juiced lemon above

1 Avocado, sliced


In a large stock pot over high heat, add corn and enough water to cover them, bring to a boil, then remove from heat and let corn stand in the hot water for 5 minutes, then remove corn, let cool enough to handle and remove kernels from cob. Set about ½ cup aside for garnish.

While the corn is resting in the hot water, in another small sauce pan bring veggie stock to a boil, then remove from heat and add leeks, and the balance of the corn kernels and let sit until the stock is at room temp.

While the veggie stock mixture is cooling, in a small skillet, add the teaspoon of olive oil over medium heat. Once the oil starts to shimmer, add shallot and sauté until soft, about 2 minutes, remove from heat and add the garlic, thyme and parsley, stir and let cool.

Once stock is cool, pour into a blender, add the balance of the soup ingredients with the exception of the cream, and puree until smooth. Pour into a large bowl and whisk in cream.

Cover with plastic wrap and chill for at least two hours.

Place crab, lemon zest and balance of corn in a bowl, add the sauté shallots mixture, toss to coat, cover with plastic wrap and chill separately with soup.

To serve, divide into bowl, top with the crab mixture and garnish with Avocado slices and serve with a nice toasted baguette

Enjoy Cooking

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