Summer Corn Gazpacho with Smoky Tomatoes & Lobster
Green Olive Company
Serves 4
Soups
Flavor Boosters:
Add a splash of dry sherry to the gazpacho for complexity
Mix a pinch of smoked salt into the regular salt for extra smokiness
Toast some corn kernels in a dry pan until golden for textural contrast
Serving Suggestions:
Pair with a crisp Sauvignon Blanc or Albariño
Serve with grilled sourdough rubbed with garlic
Perfect for dinner parties - elegant but approachable
Ingredients
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- 5 cups fresh corn kernels (about 5-6 ears)
- 1 cup low-sodium chicken or vegetable broth, chilled
- ½ cup heavy cream
- 3 tablespoons fresh lime juice
- 1 small shallot, minced
- 1 tablespoon hot honey
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 2 tablespoons fresh chives, chopped (easier to find than dill)
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- 1 pint cherry tomatoes, halved
2 tablespoons Green Olive Company olive oil (any infused variety)
- ¾ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh basil, chopped
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- 1 lb cooked lobster meat (or 2 lobster tails, 6-8 oz each)
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
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- Fresh chives or basil
High-quality Green Olive Company olive oil (any infused variety) for drizzling
- Flaky sea salt
- Optional: toasted corn kernels for crunch
Directions
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- Roast the corn: Preheat oven to 425°F. Toss 4 cups corn kernels with 1 tablespoon Green Olive Company olive oil (any infused variety) and a pinch of salt. Roast for 12-15 minutes until lightly caramelized. Reserve remaining 1 cup raw corn.
- Make the base: In a large pot, combine roasted corn with chilled broth. Bring to a gentle simmer and cook 5 minutes to meld flavors.
- Blend and strain: Transfer to a blender and blend until completely smooth (work in batches if needed). Strain through fine-mesh sieve, pressing solids firmly.
- Season: Whisk in cream, lime juice, minced shallot, honey, salt, and white pepper. Taste and adjust seasoning - it should be bright and well-balanced.
- Chill: Refrigerate at least 1 hour. Just before serving, fold in chives and reserved raw corn kernels.
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- Roast: Toss halved cherry tomatoes with Green Olive Company olive oil (any infused variety), smoked paprika, salt, and pepper. Roast at 425°F for 15-18 minutes until edges are caramelized but tomatoes still hold their shape.
- Finish: Sprinkle with fresh basil while warm.
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- If using raw tails: Steam 6-8 minutes until just opaque. Cool, remove from shells, and cut into bite-sized pieces.
- Warm through: Heat butter in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add lobster meat and warm gently for 1-2 minutes. Add lemon juice and season with salt and pepper.
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- Chill bowls in freezer for 10 minutes before serving.
- Divide gazpacho among 4 chilled bowls.
- Arrange components: Place warm lobster in center of each bowl. Scatter roasted tomatoes around the edges.
- Garnish: Top with fresh herbs, a drizzle of good Green Olive Company olive oil (any infused variety), and a pinch of flaky sea salt.
- Serve immediately with crusty bread or crackers.