Sweetcorn Gazpacho

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Try this refreshing summer soup for lunch on a warm day or a supper on a balmy evening.

It goes beautifully with a glass or two of Leopard’s Leap Sauvignon Blanc!

Sweet-corn Gazpacho

Ingredients

3 ears corn, kernels and juices (reserve ⅓ cup for garnish)

2 yellow tomatoes (300 g), chopped

1 yellow pepper, seeded and chopped

1 cup cucumber, peeled and chopped

¼ cup extra virgin olive oil

2 tablespoons sherry vinegar

1 teaspoon sea salt

freshly ground black pepper, to taste

For garnish:

reserved corn kernels

½ cup cherry tomatoes, sliced

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.


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