Corn and Coriander Gazpacho Recipe
How to make Corn and Coriander Gazpacho
Method
- Place 1 tablespoon of olive oil into a saucepan over a medium heat. Add the onion and garlic then cook for 4 minutes or until softened.
- Cut the corn off the cobs and add the corn and cobs to the pan. Cook for 5 minutes then cover with the stock and cook for a further 5 minutes.
- Take off the heat and remove the corn. Pour into a high-powered blender and blitz until very smooth. Taste and adjust seasoning. Place into a jug and refrigerate for 2 hours or until completely chilled.
- Meanwhile, make the salsa by mixing the avocado, onion, coriander leaves, lime juice and zest together with 2 teaspoons of olive oil. Season well to taste and stir to combine. Set aside.
- Pour the soup into chilled bowls and top with the salsa. Using a fine, sharp grater, grate the frozen chilli on top and serve.
Optional: You can customise the salsa by adding tomato, jalapeño pepper or capsicum.