Sweet Corn Gazpacho

Ingredients:

• 3 ears of cooked corn, kernels removed (reserve ⅓ cup for garnish)
• 1 large yellow heirloom tomato (or 2 medium), chopped
• 1 yellow pepper, stemmed, seeded, and chopped
• 1 cucumber, peeled and chopped
• ¼ cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• ½ to 1 teaspoon sea salt
• freshly ground black pepper, to taste

 for garnish:

• reserved corn kernels
• ½ cup sliced cherry tomatoes
• chopped basil

Directions:

1. In a blender, combine the corn kernels, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.
2. Serve chilled with the reserved corn kernels, cherry tomatoes, and herbs.