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Corn Gazpacho with Crab

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 28 mins
Total time 2 hrs, 28 mins

Makes 4 servings

Top corn gazpacho with crab, green onions, corn kernals, and tomato for a refreshing summer soup. 


  • 8 ears fresh corn (about 2 pounds)
  • 1 pint yellow grape tomatoes
  • 3/4 cup sliced leek, white part only
  • 1 1/2 cups chicken stock
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground white pepper
  • 1 yellow bell pepper, chopped
  • 1/4 cup heavy cream
  • 1 cup fresh lump crabmeat, drained
  • 1/4 cup thinly sliced green onions

How to Make It

  1. Bring a large pot of water to a boil over high heat. Add corn; boil 3 minutes. Remove corn from pot; let stand 5 minutes. Cut kernels from cobs. (You should have about 4 cups kernels; set aside 1/2 cup.)

  2. Combine 3 1/2 cups corn kernels, tomatoes (set aside a few to chop for garnish, if desired), and next 7 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.

  3. Divide gazpacho evenly among 4 soup bowls; top with crab. Sprinkle evenly with green onions, reserved 1/2 cup corn kernels, and reserved chopped tomatoes, if desired.