Oven-roasted corn.
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.
Foray Into Victorian-Age Madness 