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.