Sweet Corn Gazpacho With Coconut Sambol
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Step 1.
Shuck the corn to remove the kernels. Slice the jalapeño and remove the seeds if you like less heat.
Step 2.
In a large blender, add in the heirloom tomatoes, bell peppers, corn kernels, jalapeño slices, and the juice from one lime. Add in the vinegar and olive oil. If you’re using a nutribullet, you’ll have to halve the recipe and blend it in two goes.
Step 3.
Once it’s all blended, strain the mixture through a fine mesh strainer.
Step 4.
If your gazpacho is too thick, add 2 tbsp of ice water at a time, as needed, to help the blending process.
Step 5.
Pour the gazpacho into a bowl, season with salt and pepper to taste, and add olive oil as needed. Set this in the fridge to chill, until you are ready to serve.
Step 6.
To make the sambol, finely chop the chilli and cherry tomatoes. In a bowl, add in your tomatoes, chilli, and desiccated coconut along with 1 tbsp of lime juice and ½ tsp salt. Mix well.
Step 7.
To serve, pour the gazpacho into a wide and shallow bowl, top with the sambol and drizzle with olive oil.
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