Sweet Corn Gazpacho

Serves 4-6

Corn Stock

• 4 large ears of corn, shucked
• 8 cups water
• ½ onion, peeled, cut into large dice
• 1 teaspoon black peppercorns
• 1 bay leaf

Add all ingredients to a large pot; bring to a boil. After 8 minutes, reduce heat to a simmer, remove corn and shock in an ice bath. Remove kernels. Before adding cobs back to stock, hold each one over the pot and run the back of a knife over the cob to release the “milk” for added flavor. Cook for 30 minutes. Remove from heat, cool, discard corncobs, strain and reserve. Can be made ahead.

Gazpacho

• 1 cup yellow bell pepper, deseeded and roughly chopped
• 3 tablespoons shallot, roughly chopped
• 4 cups cooked corn kernels
• 4 cups corn stock
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Large pinch of salt and freshly ground pepper

Place chopped yellow pepper and shallot in a large bowl. Add the corn kernels and stock and mix to combine. In a small bowl, combine oil, apple cider vinegar, salt and pepper and whisk together. Pour over vegetable mixture and stir gently until combined. Let sit at room temperature for at least 30 minutes. Add vegetable mixture to blender or food processor and mix on high speed for 5 minutes. Strain blended mixture into a large bowl, using a rubber spatula to gently stir and force soup through a sieve. Discard remnants; chill the soup.

Relish

• ½ English cucumber, cut into small dice
• 1 tablespoon shallot, minced
• 1 tablespoon olive oil, plus extra
• ½ tablespoon lemon juice
• Pinch salt and pepper
• 3 tablespoons basil, cut into thin strips

In a large bowl, combine ingredients except for basil and stir well.

To serve, put spoonful of relish into a bowl and pour soup over it. If desired, drizzle about ½ teaspoon of olive on top. Sprinkle with basil.