The Olive Bin

Sweet Corn Gazpacho Soup

In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste. Serve with the reserved corn kernels, cherry tomatoes, and herbs.
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Ingredients

 

3 ears corn, kernels and juices, reserve 1/3 C for garnish

1 large or 2 med. yellow heirloom tomatoes, chopped (300g)

1 yellow pepper, stemmed, seeded, and chopped

1 C cucumber, peeled and chopped

1/4 C of The Olive Bin's Lemon or Lime Olive Oil

2 T of The Olive Bin's A-Premium White Balsamic Vinegar

1/2 to 1 tsp sea salt

freshly ground black pepper, to taste

FOR GARNISH:

reserved corn kernels

1/2 C sliced cherry tomatoes

chopped basil and/or microgreens

 

Directions

  1. In a blender, combine the corn, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.
  2. Serve with the reserved corn kernels, cherry tomatoes, and herbs.

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