This recipe is from an August 2016 Market Fresh Cooking with Chef Rocky Durham.
Sweet Corn Gazpacho
Ingredients:
2 ears Sweet Corn
1 pint Yellow Tomatoes
1 1/2 cup chopped Cucumber
1 Jalapeño
1/2 cup Olive Oil
3 cups Ice
Salt, pepper and lemon juice to taste
Preparation:
1. Place all ingredients in a blender and puree until smooth.
2. Adjust seasonings
3. Garnish with Red Chile Tortilla “spoons” and Creme Fraishe
4. Enjoy!!