Grilled Corn Gazpacho with Crab (#SoupSwappers)

Grilled Corn Gazpacho recipe, chilled corn soup recipe, cold corn soup recipe, corn and crab soup recipe, cold crab soup, The Saucy Southerner, #SoupSwappers

Grilled Corn Gazpacho with Crab

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!

P~

5.0 from 1 reviews
Grilled Corn Gazpacho with Crab (#SoupSwappers)
 
Prep time
Total time
 
Grilled Corn Gazpacho with Crab is perfect if you love corn and you love crab and you love a pile of fresh summer vegetables in a creamy, cold concoction! It's sweet Summer in a bowl.
Author:
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. In the bowl of a food processor, add ½ cup of the corn, cream and stock and pulse to creamy.
  2. In a small skillet, over medium heat, add the butter and onion and saute for 3 minutes to soften the onion.
  3. Add the vermouth and simmer for another minute.
  4. Remove from heat and allow to slightly cool.
  5. 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.
  6. Cover and chill.
  7. When ready to serve, divide the soup into bowls and divide the crab to the top as a garnish.
  8. Serve cold.

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Entrée, Fish, Living in Elegant Simplicity, Saucy Southerner Recipes, Soups, Vegetables. Bookmark the permalink.

14 Responses to Grilled Corn Gazpacho with Crab (#SoupSwappers)

  1. Wendy Klik says:

    Oh My YUM Paula…..this sounds absolutely delightful. Cannot wait to try it. Thanks for hosting, it was a perfect theme.

  2. Karen says:

    This sounds amazing Paula. I love both corn and crab, and could eat them every day. My husband does the same thing when I try to introduce something new. Thanks for the great theme!

  3. Colleen says:

    Now, this is a cold soup I would have no problem eating…and yes, I agree, soup in the summer is pretty much a crazy thought!!! This soup though…nothing crazy ’bout it!

  4. April says:

    Thanks so much for coming up with this great theme Paula. Before this, I had never eaten a chilled soup, let alone made one. Thank you for taking me out of my foodie comfort zone, and trying something new. Fresh sweet corn just came into season in my area, so I’m looking forward to trying your recipe. I’m not a crab fan, but the rest of the soup ingredients sound a-m-a-z-i-n-g!

    PS: My husband has given me the stink eye quite a few times as well, when I made a new recipe. He usually winds up liking them though. 🙂

  5. sneha datar says:

    This is a delicious soup with my favorite crab meat. Love it and can’t wait to try it.

  6. Pat says:

    I have purchased all ingredients to try this deliciously described Gazpacho. My question is, when do you add the 1 1/2 cups of corn after you have processed the 1/2 cup to pulse until creamy? I would like to cook this your way but find no information when to add.

  7. pat says:

    Thank you. Wanted to be correct and this looks to be the right direction. Preparing ti for Sunday supper in the deep south. It has been 100 degrees here. Perfect!
    Pat

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