Sweetcorn Gazpacho Recipe
Sweetcorn Gazpacho
Ingredients
3 sweet corn, kernels and juices, reserve ⅓ cup for garnish
2 yellow tomatoes, chopped (300g)
1 yellow pepper seeded, and chopped
1 cup cucumber, peeled and chopped
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tsp sea salt
freshly ground black pepper, to taste
Garnish:
reserved corn kernels
½ cup sliced cherry tomatoes
chopped basil
natural yoghurt
Method
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.
Enjoy with a delicious glass of our Leopard's Leap Chescato - refreshingly lower in alcohol!
Sweetcorn Gazpacho
Ingredients
3 sweet corn, kernels and juices, reserve ⅓ cup for garnish
2 yellow tomatoes, chopped (300g)
1 yellow pepper seeded, and chopped
1 cup cucumber, peeled and chopped
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tsp sea salt
freshly ground black pepper, to taste
Garnish:
reserved corn kernels
½ cup sliced cherry tomatoes
chopped basil
natural yoghurt
Method
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.
Enjoy with a delicious glass of our Leopard's Leap Chescato - refreshingly lower in alcohol!
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