Recipe: The Golden Door Golden Gazpacho

THE GOLDEN DOOR GOLDEN GAZPACHO

"Yellow tomatoes and corn kernels shaved from the cob give this soup its golden hue. If you prefer a quicker method, use canned vegetable broth and let your food processor chop the vegetables. Pulse the tomatoes and peppers guardedly so as not to overblend them."

2 ears fresh corn, shucked and rinsed
4 yellow tomatoes, seeded and cut into small dice
1 small red onion, minced
1 large yellow bell pepper, stem removed, seeded and finely diced
1 large cucumber, peeled, seeded and finely diced
1/4 cup Chicken Stock or Vegetable Broth
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fresh parsley sprigs for garnish
1/4 cup sliced almonds, lightly toasted, for garnish

Cut the kernels off the corncob by holding it vertically on a cutting board and cutting downward with a sharp knife, until all the kernels are removed.

In a large bowl, combine the corn kernels, tomato, red onion, yellow bell pepper, cucumber, stock or broth, chopped parsley, olive oil, salt and pepper. Cover and refrigerate for 1 to 2 hours.

Serve cold in chilled soup bowls. Garnish with parsley sprigs and toasted almonds.

Makes 6 servings
Source: The Golden Door Cooks Light and Easy by Michel Stroot