Since it’s July, and since it’s hotter than Hell’s Half Acre (aka The Devil’s Kitchen) in most places, this month’s Soup Saturday Swappers theme is Chilled Soups. My contribution is this recipe for Grilled Corn Gazpacho with Crab. If you love corn and you love crab and you love a pile of fresh summer vegetables in a creamy, cold concoction, this is the soup for you! It comes with the Mr. Saucy Seal of Approval.
So, at this point in my post for this monthly event, I’m normally telling you who came up with the theme and thanking them. But this month, it’s me! I figured it was about time to host one of these events and I decided if I was going to do it, why not pick the absolute worst month in the year to host a soup event! Right? Go for the gusto!
Except…well, except there are some really wonderful chilled soups out there! My guidance to the group was to show their readers that Summer could be soup season; show them how to beat the heat with chilled soups, using the seasonal bounty from the garden or farmers’ market.
My offering uses fresh grilled corn (cut from the cob), heirloom cherry tomatoes, sweet bell peppers, onion and fresh basil. In addition, there is crab meat, stock, cream and vermouth (one of my favorite flavorings).
Normally, when I introduce something out of the ordinary (like cold soup), I’ll get a bit of the stink-eye from Mr. Saucy. He didn’t balk. He was eager. I couldn’t believe it. But let me tell you, he didn’t do either of those things because this soup is really awesome.
Grilling the corn brings out its natural sweetness, but it also caramelizes the flavor a bit, so it adds a lot to take that step. If you don’t want to grill the corn, you could just saute it with the onion and butter. It won’t be exactly the same, but close enough.
Try this soup. The layers of flavor are just amazing; it is like summer in a bowl!
- 4 ears sweet corn, grilled and cut from the cob (about 2 cups)
- 1 cup cream
- 1 cup chicken stock
- 2 tablespoons butter
- ¼ cup diced sweet onion
- ¼ cup extra dry vermouth (or dry white wine)
- 1 cup cherry tomatoes halved or quartered depending on size (I used multicolored heirloom cherry tomatoes)
- ½ cup diced sweet bell peppers (I used mini snacking peppers in orange, yellow and red)
- 2 tablespoons fresh basil, chopped
- ¾ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 cup lump crab meat
- In the bowl of a food processor, add ½ cup of the corn, cream and stock and pulse to creamy.
- In a small skillet, over medium heat, add the butter and onion and saute for 3 minutes to soften the onion.
- Add the vermouth and simmer for another minute.
- Remove from heat and allow to slightly cool.
- Once cooled slightly, in a large bowl add the processed corn mixture with the rest of the whole corn, sauteed onion, cherry tomatoes, bell peppers, basil, salt and pepper and stir to combine.
- Cover and chill.
- When ready to serve, divide the soup into bowls and divide the crab to the top as a garnish.
- Serve cold.