fresh corn gazpacho

when i got 3 fresh ears of corn at the farmers’ market i thought i’d make myself some tasty corn chowder, but it’s getting so god awfully hot in the kitchen i couldn’t bare to stand over the heat of the stove.

so i threw some fresh veggies in the blender and made a cool soup that sure is refreshing when you find yourself wedged right in the sweaty armpit of summer.

fresh corn gazpacho

1 1/2 lbs tomatoes (i used roma and orange heirlooms)
5 green onions
1/2 c apple cider vinegar
1/3 c extra virgin olive oil
1 bell pepper (any color)
1 clove of garlic
1 tsp dill
3 tbsp lemon juice
2 ears corn

prep all your ingredients. cut the corn off one ear of corn, removed the roots and tops of the onions, peel the garlic and removed the seeds and stem of the pepper. i left the seeds and skins on the tomatoes because i like them in there, but removed the stem and core.

blend all ingredients–except one ear of corn–in the blender until smooth. then stir in the remained corn, unblended.

it’s tasty when topped with avocado, thinly sliced squash, shredded carrot or more raw corn. i sprinkled some dill and a dash of cayenne for flavor.

yields 6 cups