Fresh Summer Produce

grilled summer vegetables

Corn Gazpacho

Ingredients

• 4 ears of corn, husks and silks removed
• 2 lbs yellow tomatoes, quartered
• 1 large yellow pepper, seeded and cut into large chunks
• 2 cloves garlic
• 1 shallot
• 1 jalapeno
• ¼ cup extra virgin olive oil
• 2 tbsp sherry vinegar
• Kosher salt
• Corn kernels, for garnish
• Multi coloured cherry tomatoes, for garnish
• Basil, for garnish

Directions

1. Place one ear of corn on its side, and use a knife to slice the kernels off. Turn the corn so that the cut side is flat on the cutting board, and slice off the kernels again. Repeat for the remaining 2 sides. Then do the same for the remaining ears of corn.
2. Place the corn kernels in a blender along with the tomatoes, yellow pepper, garlic, shallot, jalapeno, olive oil, sherry vinegar, and salt to taste. Blend until smooth. Chill for 2 hours.
3. Pour into bowls and garnish with corn kernels, cherry tomatoes, basil, and a drizzle of olive oil.

Grilled Vegetables with Mint and Vinegar

Ingredients

• 4 zucchini
• 2 medium Italian eggplant
• 2 red peppers
• 3 tbsp sherry vinegar
• 1 clove garlic, smashed and finely minced
• 3 tbsp finely chopped mint
• Kosher salt
• ⅔ cup extra virigin olive oil, divided

Directions

1. Heat a grill on high.
2. Trim the zucchini, and cut it length-wise into thin strips about ⅛ inch thick.
3. Trim the eggplant, and cut it length-wise into thin strips about ⅛ inch thick.
4. Cut the sides off of each pepper, discarding the seeds.
5. Place all the vegetables on a large baking sheet, and drizzle over ⅓ cup of olive oil. Mix well to coat.
6. Grill the vegetables in batches until slightly charred on both sides. Transfer to a serving plate.
7. To a small bowl add the vinegar, garlic, mint and salt. Stir until the salt dissolves. Then whisk in the olive oil.
8. Pour the dressing over the grilled vegetables, and mix well to coat.
9. Serve hot, at room temperature, or cold.

Yogurt Mousse with Summer Fruit

Ingredients

• For the yogurt mousse
• 2 cups full fat greek yogurt
• 1 cup 35% whipping cream
• 3 tbsp honey
• 1 pinch of salt
• For the fruit
• 2 cups strawberries (hulled, halved and sliced)
• 2 peaches, peeled and cut into small chunks
• 1 tsp vanilla bean paste
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tbsp sugar
• For garnish
• ½ cup toasted almond slivers
• Mint

Directions

1. To a large bowl, add the yogurt, cream, honey and salt. Whisk until thick and stiff. Cover and place in the fridge.
2. To a medium bowl, add the strawberries, peaches, vanilla bean paste, lemon juice and zest, and sugar. Mix well, and let sit for a minimum of 15 minutes for the sugar to dissolve, and for the juices of the fruit to release.
3. To serve, spoon a large mound of the yogurt mousse onto one side of a small bowl. Then spoon the fruit onto the other side including some of the juices.
4. Garnish with the toasted almonds and mint.