Yellow gazpacho INGREDIENTS
METHOD
For the gazpacho 250ml vegetable stock, plus extra as needed 3 cups gold or yellow cherry tomatoes, cored 1/2 cup tinned chickpeas, drained 2 spring onions, chopped 1/2 large cucumber, peeled and diced 1 clove garlic, crushed 1/3 cup basil leaves 1 tsp thyme leaves 2 tbsp extra-virgin olive oil, plus extra to serve 2 tbsp sherry vinegar, plus extra as needed Salt and ground black pepper
For the gazpacho: combine the stock, cherry tomatoes, chickpeas, spring onions, cucumber, garlic, basil, thyme, olive oil, sherry vinegar, and some salt and pepper in a food processor or blender.
To serve 1 small corn-on-the-cob, husk and silk removed 2 salad radishes, diced 2 spring onions, sliced 1/2 cup basil leaves
Combine the corn with the radishes, spring onions, and basil in a small bowl. Divide the gazpacho between bowls and top with the corn salsa.
4
PREP & COOK TIME
20 mins
CHILL TIME
To serve: hold the corn upright on a chopping board. Holding a sharp chef’s knife at a slight angle, cut down the cheeks of the corn to remove the kernels.
m
T he pe rfect sum
SERVES
Blend on high until smooth. Adjust to taste with more sherry vinegar, salt, and pepper as needed; thin out the soup with more stock or water, if desired. Pass through a fine sieve into a bowl, cover, and chill for four hours.
p u o er s
m a f i e l l y o h w e for th
4 hrs
stockland.com.au/food
13
