Sweet Corn Gazpacho

Ingredients

• 3 earss corn
• 1 yellow tomato
• 1 yellow bell pepper
• 1 cup English cucumber
• 0.25 cups chopped sweet onion
• 0.25 cups extra virgin olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 cloves garlic
• salt and freshly ground black pepper
• fresh basil

Instructions

1. 1

   Slice the corn kernels off the cob; reserve 1/3 cup for garnish.

2. 2

   Place corn, tomato, yellow bell pepper, cucumber, onion, olive oil, vinegar, lime juice, and garlic in a high speed blender, and process just until smooth, but not totally pureed. Season to taste with salt and pepper.

3. 3

   Transfer the mixture to an airtight container, and chill in the refrigerator for at least 2 hours. Garnish with basil, a sprinkle of reserved corn kernels, a drizzle of olive oil, and serve.