Posted on 06 January 2012 by

Clear Tomato and Corn “Gazpacho”

By David Harbilas

As with some recipes that are incredibly simple this one requires some time to get the full effect.

It can easily be made at home; all one needs for any sort of special equipment is a food processor and some coffee filters, in addition to a fine mesh strainer.

The end result, then, is a combination of very clean tomato and corn flavors married together.

This makes for an elegant introduction to any meal, or a nice accompaniment to a tomato salad.

Makes about 4-6 cups of soup

  • 5 ripe tomatoes
  • 6 ears of corn
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 rib of celery, roughly chopped
  • 1 bay leaf
  • 2 sprigs of thyme
  • 3 sprigs of parsley
  • 5 black peppercorns
  • 2 garlic cloves
  • 6 basil leaves

Preheat an oven to 400 degrees. Place the corn on a sheet pan with a little water to keep the corn from drying out while cooking. Roast the corn for 25-30 minutes, or until the husks have darkened slightly and the corn feel tender when squeezed. Remove the corn and cool thoroughly. Shuck the corn and cut the kernels off the cobs. Reserve ¼ cup of the kernels, saving the rest for another use.

Place the cobs in a saucepan with the carrot, onion, celery, thyme, parsley, bay leaf, black peppercorns, and garlic cloves and add enough cold water to cover the ingredients. Bring the pot to a simmer and cook for about 2 hours. Strain the corn stock and return to the pan and reduce by half. Remove and cool. Meanwhile, roughly chop 4 of the tomatoes and place in a food processor with a pinch of salt. Blend the mixture to a chunky texture, about 1 minute.

Place a coffee filter into a fine mesh strainer and set the strainer over a large container to catch the tomato juices. Place the tomato mixture into the lined strainer and place in the refrigerator. Allow to strain overnight, taking care not to push on the solids. What should be left is a clear tomato water. Add the tomato water to the cold, reduced corn stock. Bring a small pot of water to a boil and prepare an ice bath.

Cut an X in the bottom of the remaining tomato and place in the boiling water for 20-30 seconds, then plunge immediately into the ice bath. Peel the tomato, then cut in half cross-wise, and finely dice the flesh. To finish, ladle some of the gazpacho into a small bowl or glass and garnish with some of the diced tomato, corn kernels, and torn basil.

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