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Chilled heirloom tomato and charred corn soup
Even on the hottest summer day, we still need to eat! This chilled heirloom tomato soup is cool, refreshing, and perfect for the warm weather. It's served with charred corn, garlic, cucumber, bell pepper, jalapeno, and bacon, which means one thing and one thing only - FLAVOUR!
Ingredients
- 6-8 heirloom tomatoes, cut into chunks
- 1/3 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 3 garlic cloves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 ears of corn, skins and husks removed
- 1 tablespoon vegetable oil
- 1/2 cucumber, diced
- 1 orange bell pepper, diced
- 1 jalapeño, finely diced (seeds and ribs removed for a less spicy soup)
- 4-6 strips of bacon, chopped
- 2-3 tablespoons fresh dill, chopped
- Salt and pepper to taste
Directions
- Add your tomatoes, olive oil, sherry vinegar, garlic, salt and pepper to a blender and blend until smooth. Pour the soup into a large bowl or container, cover and chill in the fridge for at least an hour.
- To make the soup’s topping, start by removing the kernels of corn off of the cob. Stand the corn of cob up in the middle of a large mixing bowl, tip side up. Hold the cob securely and, using a pairing knife, run the knife down the sides of the cob removing the kernels. Turn the cob and repeat until all the kernels have been removed.
- Heat vegetable oil in a large cast iron pan over medium-high heat. Add corn and cook for eight to ten minutes, stirring occasionally until corn has taken on some colour. Remove and add to a large mixing bowl. Toss in cucumber, bell peppers, jalapeño, bacon and dill. Mix well and season with salt and pepper.
- To serve, divide soup into bowls and top with corn mixture. Garnish with a drizzle of olive oil and enjoy!
