1. Combine the tomatoes, peppers, corn, garlic and jalapeno in a large bowl. Season with salt to combine.
2. Working in batches, blend the veggies with olive oil until creamy. Add the vinegar, lime zest/juice and sugar and blend until combined. Adjust seasonings as needed.
3. Pour the soup into shot glasses or small mason jars and garnish with basil oil, black pepper and corn kernels. Serve immediately or keep cold until ready to serve.
Sweet Corn Gazpacho Shooters
Serves 8
All you need:
1 pint yellow cherry tomatoes, halved
1 yellow bell pepper, seeded and chopped
2 ears sweet corn, kernels removed from the cob
2 garlic cloves
1 small jalapeno, seeded and chopped
1 teaspoon kosher salt
1/2 cup olive oil
2 tablespoons white wine vinegar
Zest and juice of 1 lime
Pinch sugar
Basil oil, freshly cracked black pepper and extra corn kernels, for garnish
All you do:
1. Combine the tomatoes, peppers, corn, garlic and jalapeno in a large bowl. Season with salt to combine.
2. Working in batches, blend the veggies with olive oil until creamy. Add the vinegar, lime zest/juice and sugar and blend until combined. Adjust seasonings as needed.
3. Pour the soup into shot glasses or small mason jars and garnish with basil oil, black pepper and corn kernels. Serve immediately or keep cold until ready to serve.