Try this refreshing summer soup for lunch on a warm day or a supper on a balmy evening. Our Sweet corn Gazpacho goes beautifully with a glass or two of Leopard’s Leap Sauvignon Blanc!
Sweet Corn Gazpacho
3 ears corn, kernels and juices (reserve ⅓ cup for garnish)
2 yellow tomatoes (300 g), chopped
1 yellow pepper, seeded and chopped
1 cup cucumber, peeled and chopped
¼ cup extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon of sea salt
freshly ground black pepper, to taste
reserved corn kernels
½ cup cherry tomatoes, sliced
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, yoghurt and basil.
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