In a blender, combine the corn, tomato, pepper, cucumber, olive oil, vinegar, salt, and pepper and blend until smooth. Season to taste....
RECIPE
Ingredients
* 1 lb potato, peeled and diced
* 5 leeks, cut into small pieces (white part only)
* 1 onion, cut into small pieces
* 1 4 - 1 2 cup butter
* 2 cups vegetable broth
* 1 2 cup heavy cream
* 2 teaspoons chopped chives
* Salt and pepper
Directions
* Heat butter in a heavy, deep pan.
Sauté the leeks and onion - cook gently, stirring frequently until golden.
* Add broth and potatoes.
* Boil gently, uncovered for 30-45 minutes.
* Let cool and run through a processor until smooth.
* You may need to do this in two batches.
* Put mixture in large bowl and refrigerate.
* Chill for about 20 minutes.
* When cold stir in cream, chives salt and pepper.
* If too thick add some milk.
* Consistency should be somewhat thinner than pan cake batter.
* Serve cold.
For garnish:
Reserved corn kernels,
½ cup sliced cherry tomatoes, chopped basil and/or any greens of your choice
Ingredients
* 3 ears corn, kernels and juices, reserve cup for garnish
* 1 large or 2 medium yellow tomatoes, chopped (300g)
* 1 yellow pepper, stemmed, seeded, and chopped
* 1 cup cucumber, peeled and chopped
* ¼ cup extra-virgin olive oil
* 2 tablespoons vinegar
* 1 teaspoon sea salt
* Freshly ground black pepper, to taste
Directions
* In a blender, combine the corn, tomato, pepper, cucumber, olive oil, vinegar, salt, and pepper and blend until smooth. Season to taste.
* Serve with the reserved corn kernels, cherry tomatoes and herbs.
