A recipe for a nourishing and delicious chilled gazpacho soup.
2 lb Yellow Tomatoes, roughly chopped
2 Yellow Bell Peppers, seeded + roughly chopped
3 Ears of Corn, removed from cob (save a few kernels for garnish)
1/4 cup Shallot, roughly chopped
2 Garlic Cloves, smashed
2 teaspoons Sea Salt
1/2 cup Olive Oil
1/4 cup Sherry Vinegar
2 tablespoons Lime Juice, fresh squeezed from 1 lime
Olive Oil, Loose Leaf Cilantro, Corn and Fresh Cracked Pepper, to garnish
In a large bowl, combine the yellow tomatoes, bell peppers, corn, onion, and garlic.
Sprinkle the sea salt over the top and mix well using your hands.
Set the bowl aside on your counter for half an hour.
Working in batches blend the soup along with the olive oil.
Stir through the sherry vinegar and lime juice and season to taste with sea salt.
Garnish with raw kernels, cracked pepper, and loose leaf cilantro.
This soup can keep for up to 3 days, refrigerated.