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Sweet Corn and Tomato Gazpacho
Servings:
4
Ingredients
1
c/150g fresh corn kernels
1
lb/500g tomatoes
diced
½
lb/250g cucumber
peeled, seeded and diced
3
tbsp/45ml lemon juice
1 ½
tsp/7ml minced garlic
2
tsp/10ml fresh oregano leaves
3
tbsp/45ml olive oil
Il Fiorello’s Pendolino
2
tsp/10ml parsley
½
tsp/2ml salt
¼
tsp/1ml pepper
2
tbsp/30ml rice vinegar
1
tbsp/15ml fresh basil leaves
To garnish
Fresh parley
Sliced cherry tomatoes
Il Fiorello lime co-milled olive oil
or a pungent olive oil and a squeeze of fresh lime juice
Instructions
Combine all ingredients in a bowl. In batches (as necessary), puree in a blender on high until smooth.
Return to bowl and chill in fridge for at least 1 hour, preferably overnight to let the flavors settle.