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Ingredients
- for the toppings/garnish:
- 6 ripe, yellow tomatoes
- 3 ears of yellow corn, cooked and kernels removed
- 2 yellow peppers, diced
- 1/2 cup of yellow onion , diced
- 1 glove of garlic, minced
- a pinch of cayenne (or more, to taste)
- 1/2 a teaspoon of salt
- 2 tablespoons of champagne or white wine vinegar
- 3 tablespoons of extra virgin olive oil
- 3-4 green onions, thinly sliced
- a handful of micro greens
- 1 avocado, diced
- a handful of toasted almonds (optional)
- red pepper flakes (optional)
Details
Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from whatscookinggoodlooking.com
Preparation
Step 1
Place all of the ingredients into a high powered blender, reserving the kernels from one ear of corn for garnish. Blend on high for about 30 seconds until it is smooth. Taste and adjust any seasoning accordingly.
You can serve immediately, at room temperature, however, I would recommend refrigerating for 3 hours - overnight to chill the soup and to allow the flavors to develop.
When you're ready to serve, pour the soup into bowl, and garnish with any (or all, preferably) of the suggested toppings.
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