Got To Be NC
Recipe by: Lisa Prince

This is a delicious cold soup with a rich seafood flavor to enjoy during the summer. Perfect in July with fresh sweet NC corn and all the other vegetables.

Servings: 4
Cook Time: Prep Time: 30 minutes; Total Time: 30 minutes (2 hours to chill)
Meal Type: Entree
NC Ingredients: shrimp, corn, tomatoes, leeks, bell pepper, green onions

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Ingredients

8
ears fresh corn, cooked, and corn removed from the cob (4 cups)
1
pint grape tomatoes, yellow and red (reserve 8 chopped for garnish)
3/4
cup sliced leek, white parts only
1
½ cups chicken stock
1
Tbsp. olive oil
2
tsp. fresh lemon juice
1
½ tsp. salt
1/2
tsp. ground white pepper
1
yellow bell pepper, chopped
1/4
cup heavy cream
1
lb. medium shrimp peeled and deveined
1/4
tsp. crushed red pepper flakes
1/2
tsp. olive oil
1/4
cup thinly sliced green onions

Directions

In a large pot of salted boiling water, cook corn for 3 minutes. Let cool before removing from the cob. Reserve ½ cup for garnish.

Combine remaining corn (3 ½ cups) and the next 8 ingredients in a blender; process until smooth. Add cream; process until just combined. Pour mixture into a bowl; cover and chill at least 2 hours.

While the soup is cooling, pat shrimp dry with paper towels. Place in a bowl; season with salt, pepper, red pepper flakes and olive oil. Stir to thoroughly combine. Add the shrimp to a medium size pan on medium-high heat in a single layer. Cook without stirring until shrimp are opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Remove from pan and allow to cool. Once cooled, (reserve 4 shrimp for garnish), cut the remaining shrimp in half.

Remove soup from refrigerator, taste for seasoning. Stir in shrimp. Divide the gazpacho evenly among 4 soup bowl; top with reserved corn, tomatoes, sliced green onions and one whole shrimp.