Grilled Corn & Melon Gazpacho - the most refreshing soup in summer

Chilled soup is a traditional Spanish delicacy, usually made with tomatoes. This time, BigBoy is adding a twist, making tomatoes a supporting ingredient and using corn and melon as the main stars.

Gazpacho, a chilled Spanish soup, has a history of over a thousand years. It is said that the original gazpacho was popular among the lower classes, where laborers would soak dried bread, then mix it with water, garlic, olive oil, and white vinegar to make a meal. In the 18th century, tomatoes became popular, and Spaniards began adding them to gazpacho, further refining the original recipe.

This time, BigBoy presents a different interpretation of gazpacho, using corn and cantaloupe as the main ingredients. The recipe is simplified to cater to those who prefer convenience. The combination of corn and cantaloupe is surprisingly harmonious, offering a sweet flavour, complemented by the slight acidity of cherry tomatoes. Enjoying this chilled soup in the heat will instantly dispel any discomfort from the hot weather.

Ingredients (serve 2)

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Corn	1 cob
Cantaloupe	100g
Cherry Tomato	10pcs
Salt	½ tsp
Water	300 tsp
Extra Virgin Olive Oil	2 tbsp
Basil (optional)	to taste

Steps

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1. Preheat the oven to 200°C. Peel and clean the corn, then lightly coat the surface with olive oil. Roast in the oven until the surface is slightly charred (about 25-30 minutes).

2. Take out the corn and cut off the kernels.

3. Take most of the corn kernels and blend them with the cantaloupe, water, salt, and 2 tbsp of olive oil until completely smooth.

4. Then strain the mixture to remove the pulp.

5. Cut the cherry tomatoes in half horizontally, and arrange them along with the remaining corn kernels in a soup bowl.

6. Finally, pour in the soup, and add basil leaves to taste. Refrigerate for 1 hour before serving.