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Cold Fresh Corn Soup/Gazpacho

I made this soup for my Sauvignon Blanc Wine & Dine event. It pairs nicely with this crisp wine, especially in the summer months!

Cold Fresh Corn Soup/Gazpacho

1 bag frozen corn
1 can sweet corn
5 sprigs fresh thyme
1 cup diced onion
3 cloves garlic minced

2 bay leaves
Salt to taste
2 tablespoons butter
2 cans evaporated milk
2 cups water, divided

In a large pan, melt butter and saute onions, garlic, corn,
thyme and bay leaves.
Once soft, remove thyme and bay leaves.
Place 1/4 of the mixture in a blender with 1/2 cups of water.
Blend corn & water mixture until smooth.
Strain mixture into a large bowl or another saucepan.
Continue blending and straining corn until done.
Place strained corn soup in a bowl, cover and chill 4-24 hours.

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