• 3 ears sweet corn
• 3 cups sungold tomatoes, halved (see notes)
• 1 cup yellow bell pepper, chopped
• 1/2 cup white onion, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

• 1 cup cucumber, diced small
• 1/2 cup red onion, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil
• 1 tablespoons lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper

Directions:

1. Cook the corn, and once cooked, cut the kernels off the cob into a large mixing bowl.
2. Next add the tomatoes, bell pepper, onion, olive oil, apple cider vinegar, salt and pepper and stir to combine. Allow this mixture to sit uncovered and undisturbed for 30 minutes.
3. While the soup is sitting, make the salad by combining the cucumber, red onion, parsley, olive oil, lemon juice, salt and pepper in a bowl, stir and set aside.
4. Go back to the soup mixture, and blend in batches in a blender until smooth. Run the soup through a fine mesh sieve and refrigerate for 4 hours or until chilled.
5. Divide the soup into bowls and serve chilled with the cucumber salad, a drizzle of olive oil and pinch of black pepper on top.