Sweet Corn Gazpacho

Ingredients

• 4 ears of corn, husks and silks removed
• 2 lbs yellow tomatoes, quartered
• 1 large yellow pepper, seeded and cut into large chunks
• 2 cloves garlic
• 1 shallot
• 1 jalapeno
• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• Kosher salt
• Corn kernels, for garnish
• Multi coloured cherry tomatoes, for garnish
• Basil, for garnish

Directions

1. Place one ear of corn on its side, and use a knife to slice the kernels off. Turn the corn so that the cut side is flat on the cutting board, and slice off the kernels again. Repeat for the remaining 2 sides. Then do the same for the remaining ears of corn.
2. Place the corn kernels in a blender along with the tomatoes, yellow pepper, garlic, shallot, jalapeno, olive oil, sherry vinegar, and salt to taste. Blend until smooth. Chill for 2 hours.
3. Pour into bowls and garnish with corn kernels, cherry tomatoes, basil, and a drizzle of olive oil.