Summer Gazpacho with Lump Crab+Sweet Corn+Cantaloupe

Phase 1 Soup

• Using a medium mixing bowl, remove corn kernels from the cob
• Using a large skillet over medium heat, add shallots and about a pinch of salt.  Allow shallots to lightly cook for about 2 minutes.  Once translucent stir in corn and another pinch of salt
• Allow mixture to cook out for about 5 minutes
• Add yellow pepper, cook until soft (2 minutes)
• Add yellow tomato, allow to cook out for another 3 minutes
• Remove from heat and pour the mixture back into the medium bowl and place in cooler to chill for about 30mins or until cool 

Phase 2 

• While the soup is chilling go ahead and peel the melon, cut in half, and remove seeds
• Small dice about half the melon and rough chop the rest
• Remove the medium bowl from the cooler and add rough chopped melon 
• Add about 2 pinches of salt. Using a rubber spatula mix all well

Phase 3

• Using a blender add the chilled corn mixture
• Cover and puree on high until smooth (this should take about 30-60 seconds)
• Taste and adjust seasoning

Phase 4 

• (Optional) Using a grill or oven as a broiler, preheat on high 
• Place peeled corn on rack or baking tray
• Rub with 1 tbsp of olive oil and a pinch of salt
• Place either on the grill or under the broiler for 6-8 minutes, turning occasionally to lightly char on all sides 
• Remove and allow to cool for about 15 minutes
• Take corn off the cob and place it a in a medium bowl 

Phase 5

• Using the same bowl as the grilled corn, add crab meat, halved tomatoes, reserved cantaloupe, lime (juice and zest), and remaining olive oil
• Finally, add the basil
• Mix gently to combine, try to keep the crab pieces whole

Phase 6 Plate Up 

• Using your serving bowl, add 1-2 large scoops of the garnish
• Add your soup on top
• Finish with a drizzle of olive oil and another scoop of garnish
• Serve