CHILLED SOUP WITH CUCUMBER SALAD

 

 This cold soup is a gazpacho by definition. Gazpachos are fresh, blended soups that are almost completely composed of vegetables. This dish is uncooked and does not call for any cooking. It only requires marinating the veggies in zesty vinaigrette before mixing.

 

 

Soup Ingredients

3 ears sweet corn

3 cups sungoldSungold tomatoes, halved

1 cup yellow bell pepper, diced medium

1/2 cup white onion, diced medium

1/4 cup olive oil

2 tablespoons apple cider vinegar

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

 

Salad Ingredients

1 cup cucumber, diced small

1/2 cup red onion, minced

1/4 cup fresh parsley, finely chopped

2 tablespoons olive oil

1 tablespoon lemon juice

1/4 teaspoon fine sea salt

1/4 teaspoon black pepper

 

Directions

Remove the husks from the corn and shuck it.

Remove the kernels from the cob and place them in a large mixing basin. Next, using the back of your knife, milk the cob into the dish to remove any leftover kernel fragments and liquid.

Mix in the tomatoes, bell pepper, onion, olive oil, apple cider vinegar, salt, and pepper. Allow this mixture to settle for 30 minutes, uncovered and undisturbed.

While the soup is cooling, prepare the salad by putting the cucumber, red onion, parsley, olive oil, lemon juice, salt, and pepper in a mixing bowl, stirring well, and setting away.

 

Next, in stages, mix the soup in a blender until smooth. Put in the fridge the soup for 4 hours, or until cooled, after passing it through a fine-mesh strainer.

End up serving the soup cooled with the cucumber salad, a drizzle of olive oil, and a sprinkle of black pepper on top.