Sweet Corn Gazpacho

• Produce

  • 3 Garlic cloves
  • 1 Lime (about 2 tablespoons, freshly squeezed
  • 1/4 cup White onion
  • 2 Yellow bell peppers
  • 2 lb Yellow tomatoes

• Baking & Spices

  • 1 Cilantro and cracked pepper, fresh
  • 2 tsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup Sherry vinegar

• Other

  • 2 15-ounce cans Of organic green valley whole kernel corn, drained

Found on welcometogreenvalley.com

Directions

• Combine the yellow tomatoes, bell peppers, corn, onion, and garlic in a large bowl. Sprinkle the kosher salt over the top and mix. Let sit at room temperature about ½ hour. Blend the soup in batches along with the olive oil. The longer you blend, the less chunky and more creamy the consistency. Stir through the sherry vinegar and lime juice, then season to taste with salt. Garnish with cilantro and pepper. Serve chilled.