ST201905

Golden gazpacho

with corn

A COLOURFUL AND

FRESH CHILLED

CHOWDER-STYLE SOUP

Serves 4–6

4 sweetcorn cobs, kernels removed

from the cob

1kg yellow tomatoes, roughly

chopped

2 yellow peppers, deseeded and

roughly chopped

2 small white onions, chopped

75mlextravirginolive oil

2–3tbspcidervinegar

forthetopping

Fresh corn kernels

1 yellow pepper, finely chopped

Parmesan cheese, grated

Juice of 1 lemon

Extra virgin olive oil

1 Put the corn kernels in a large mixing

bowl, reserving some for decoration.

Add the remaining ingredients.

Combine well and allow the mixture

to sit for about 30 mins or longer.

2 Blitz in a food processor until

smooth. Chill for 3-4 hours.

3 Divide the gazpacho into bowls and

serve with the remaining corn kernels,

the chopped pepper, grated

parmesan and lemon juice. Drizzle

with a little olive oil and grind over

some black pepper.

Cook’s note: For a smokier-tasting

gazpacho, grill the cobs before

stripping away the corn and following

the recipe above.