YELLOW GAZPACHO

INGREDIENTS

For the gazpacho

250ml vegetable stock, plus extra as needed 3 cups gold or yellow cherry tomatoes, cored ½ cup tinned chickpeas, drained 2 spring onions, chopped ½ 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 2 spring onions, sliced

METHOD 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. 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. 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 To serve Combine the corn with the radishes, spring 1 small corn-on-the-cob, husk and silk removed onions, and basil in a small bowl. Divide the gazpacho between bowls and top with 2 salad radishes, diced the corn salsa. remove the kernels. ½ cup basil leaves SERVES 4 PREP & COOK TIME 20 mins CHILL TIME T he p er f ec t summer soup for the whole family 4 hrs