This chilled summertime soup takes gazpacho to a whole new level. It’s a velvety sweet departure from the usual tomato-based preparation one usually associates with gazpacho. The roasted corn, sliced from the cob and placed directly into the soup pot adds a lovely sweetness and crunch. Don’t be intimidated by the length of this recipe; it’s really quite easy. And don’t skip the step of making a broth out of the cobs that have been relieved of their kernels. This adds such a lovely, complex flavor that simply can’t be duplicated by replacing with canned vegetable broth that you might have in your pantry.
Archive for the ‘Something slow for dinner.’ Category
This recipe comes straight from the cookbook “Mama Dip’s Kitchen” by Mildred Council. Ever since I bought this book in 1999, I’ve never made ham any other way.
When buying a country ham, make sure that the ham is soft all over when mashed with your thumb and that the skin is not dry and hard. Allow plenty of time to prepare a country ham. It soaks and cooks for a long while. Use leftovers to make sandwiches and biscuits.