This time of year—luckily for us!—Delaware’s produce is abundant, varied and modestly priced. Taking advantage of remarkable produce makes creating food much easier; cooking becomes more engaging and less of a chore. Fold in some unexpected textures melded with captivating flavor combinations and the produce shines. Even going vegetarian or vegan turns into an adventure without being a sacrifice.
Gazpacho is the perfect canvas on which to paint with an array of Delaware vegetables. Enjoy the benefit of the best of what’s around, and use gutsy flavors to construct a take on the southern Spanish classic. This version is pretty close to no waste: corn cobs, husks, onion skins and garlic cloves get used in their entirety in an effort to feed people, not landfills.
Delaware Corn Gazpacho Recipe
Hardware
- 4-quart sauce pan
- Colander
- Cutting board
- Chef’s knife
- Blender
- Mesh strainer
- 6-quart bowl
- Whip
- Spiral slicer (optional)
Ingredients
Corn Stock
- 4 ears of corn, cleaned and stripped, husks and cobs reserved
- Clean the ears of corn; remove husks and save. Discard the corn silk. Strip the kernels from the cobs and set aside. Reserve the cobs.
- Place the cobs and husks in a 4-quart pan, just covering them with cool water. Bring to a simmer and allow to cook for one hour. Strain and reserve the liquid for the broth. Reserve the cooked cobs and husks.
Corn Broth
- ¼ cup grapeseed oil
- ½ yellow onion, roughly chopped, skin reserved
- 3 garlic cloves, smashed, skin reserved
- 1 cup corn (from above)
- 3 cups corn stock (above)
- Cooked cobs and husks
- In a 4-quart saucepan, heat oil over medium. Add the onion and onion skin, garlic and garlic skin and corn. Sweat the vegetables until tender, but not colored. Add the stock, cooked cobs and husks. Simmer one hour.
- Pour the broth in a blender and puree. Strain and chill the liquid.
Gazpacho
- 1 cup tomatoes, small dice—the rainbow variety of local heirloom tomatoes are a giant leap of flavor and look great
- 1 cup cucumber, small dice—the seedless variety is easier to work with and won’t water down the flavor
- 1 cup corn, raw—the “milk ‘n honey” variety lends sweet and savory flavors to the soup
- ½ cup red onion, small dice
- 1 tsp chopped garlic
- 2 tsp jalapeño, fine dice
3 cups corn stock (above)- ¼ cup chopped cilantro leaves and stems
- Salt
- Juice of 1 lime
- Grapeseed oil to drizzle
- Daikon peeled and cut into 4” section
Method
Combine all but the lime juice, oil and daikon. Season with salt. Adjust the brightness of the flavor with the lime juice. Drizzle with oil when serving. Garnish with daikon passed through a spiral slicer to form crispy noodles. In lieu of spiralized daikon, small diced or julienne strips of daikon can be used as garnish.
Notes
- Season and taste. Adjust the seasoning. Salt is an integral ingredient, as it enhances food’s natural flavor. A quality fine or flaked sea salt is a requisite pantry staple.
- Use leftovers myriad ways. Strain and use as a salsa with tortilla chips, or puree and use as the base for bloody Marias, for example.
- Make ahead and allow the flavors to really marry. Refrigerate up to three days. Remove from the refrigerator and allow the soup to come up to about 45–50° before serving to allow the pungency to shine.
- The daikon is a gentler version of the more piquant red, breakfast or watermelon radish. It lends a natural, complementary flavor to the soup as well as interesting texture and eye appeal.
Variations
- Zucchini and yellow squash go far to bulk up this drinkable salad.
- Go spicy. Add poblano chili for an extra heated dimension.
- Go smoky. Add chipotle for a more robust background.
- Add various herb combinations to change the flavor profile. Fresh tarragon is a natural. Basil, oregano and mint are a trifecta of summer seasoning.
- Try roasting the corn for a variation on the texture.
- Top the soup with a tempura-battered zucchini blossom or two to make for a more substantial meal.
- Photos: Jim Berman
