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Sweet Corn Gazpacho

Adapted from loveandlemons.com
Print Recipe
Course Soups, Chilis & Stews
Servings 4 Servings

Ingredients
  

  • 3 ears corn kernels and juices
  • 2 medium yellow heirloom tomatoes chopped
  • 1 yellow pepper stemmed, seeded and chopped
  • 1 cup peeled and chopped cucumber
  • 0.25 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 0.5 teaspoon sea salt more to taste
  • freshly ground black pepper to taste
  • 0.5 cup sliced cherry tomatoes
  • chopped basil and/or microgreens

Instructions
 

  • Reserve 1/3 cup of corn kernels. In a blender, combine the remaining corn with its juice, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.Pour into bowls and garnish each with the reserved corn kernels, cherry tomatoes, and basil and/or microgreens.  (Recipe #807)