Summer Corn Gazpacho

Ingredients:

Soup

• 3 tablespoons of butter
• 1 leek, thoroughly washed and chopped
• 6 ears of sweet corn, kernels removed
• 0.5 tsp ground turmeric
• 1 clove garlic, minced
• 4 cups vegetable broth + more as needed
• Zest and juice of 1 lime
• Mexican sour cream, for serving
• Pickled Fresno peppers, for serving
• Chopped Marcona almonds, for serving
• Cilantro Oil

Cilantro Oil

• 3/4 cup olive oil
• 1 bunch fresh cilantro (leaves and thin stems)
• 1 green onion, coarsely chopped
• 1 clove of garlic
• Special equipment: 2 plastic sauce bottles

Preparation:

1. In a large saucepan over medium heat, melt the butter. Add the leeks and season with salt and pepper. Cook until softened but not browned, about 5 minutes. Add the corn kernels and cook for 6-8 minutes, stirring occasionally. Add the turmeric and garlic and cook until fragrant, about 1 minute. Add the broth, bring to a simmer, and cook until the corn is tender, another 6-8 minutes.
2. Transfer the mixture to a blender (preferably a powerful one). Add the lime zest and juice, salt, and pepper, and blend until smooth. Taste and add more salt if needed. Let the mixture cool, then refrigerate (or directly in the blender) until completely chilled, at least 1 hour.
3. When ready to serve, blend the soup again, adding more broth if needed. Garnish with sour cream (preferably from a sauce bottle), a couple of pickled Fresno rings, a drizzle of cilantro oil, and a sprinkle of chopped almonds.
4. Cilantro Oil:
   
   In a blender, combine the olive oil, cilantro, green onion, and garlic and blend until smooth. Strain through a fine-mesh sieve into another bowl, season with salt and pepper. If needed, stir in a little water, up to 1/4 cup. Season with salt and pepper, and pour the oil into a sauce bottle.
5. When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.