Summer Corn Gazpacho

Instructions

1. Prepare the corn
   Reserve 1/2 cup of corn kernels for garnish. Lightly cook the remaining corn in a dry skillet over medium heat for 3-4 minutes until just tender. Set aside to cool completely.
2. Blend the base ingredients
   In a blender, combine the cooked corn, half of the tomatoes, half of the cucumber, half of the bell pepper, half of the red onion, garlic, olive oil, sherry vinegar, and 1 cup of the vegetable broth. Blend until smooth.
3. Add remaining ingredients
   Add the basil leaves, jalapeño (if using), salt, pepper, and remaining broth. Pulse until combined but still slightly textured. If needed, blend in batches.
4. Prepare the garnish
   In a small bowl, combine the reserved corn kernels with the remaining diced tomatoes, cucumber, bell pepper, and red onion to create a fresh topping for the gazpacho.
5. Chill thoroughly
   Transfer the soup to a large bowl or container, cover, and refrigerate for at least 2 hours or overnight to allow flavors to meld and soup to chill completely.
6. Adjust seasonings
   Before serving, taste the gazpacho and adjust seasonings if necessary. If the soup is too thick, add a little cold water or more broth to reach desired consistency.
7. Serve
   Ladle the chilled gazpacho into bowls. Top each serving with a spoonful of the reserved vegetable mixture, a few torn basil leaves, and a drizzle of extra virgin olive oil.