Sweet corn gazpacho

Step 1/ 3

• 3 sweet corn
• 1 yellow bell pepper
• 1 chili
• 1 onion
• ½ cucumber

• cutting board
• knife
• peeler

Cut corn kernels from most of the cobs. Deseed bell pepper, halve chili, and chop the onion. Peel cucumber and chop.

Step 2/ 3

• 1 clove garlic
• 200 g yellow tomatoes
• 2 tbsp olive oil
• 2 tbsp white wine vinegar
• 200 ml water
• salt
• pepper

• blender

Add chopped vegetables, garlic, most of the yellow tomatoes, olive oil, white wine vinegar, and water to a blender, season with salt and pepper, and blend until smooth. Refrigerate the soup for approx. 1 hr.

Step 3/ 3

• 1 sweet corn
• 50 g yellow tomatoes
• 2 sprigs basil
• 50 g croutons
• 4 tbsp yogurt
• yogurt (for serving)
• olive oil (for serving)

• cutting board
• knife

Cut corn kernels from remaining cob and halve yellow tomatoes for serving. Serve gazpacho in bowls with corn, tomatoes, fresh basil leaves, and croutons. Drizzle with yogurt and olive oil. Enjoy!

Enjoy your meal!