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
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.
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.