Corn Gazpacho


  • 2 teaspoons sea salt
  • 2 pounds yellow tomatoes
  • 4 ears fresh corn, plus more for garnish
  • 1/2 small sweet onion, roughly chopped
  • 1 can white beans, rinsed and drained
  • 1/4 cup sherry vinegar
  • 1/4 cup olive oil, plus more for garnish
  • 1 tablespoon lemon juice
  • 1 teaspoon pepper
  • Sour cream, for garnish


  1. In a large bowl, stir salt with tomatoes, corn and onion and leave to marinate for 20 minutes or so. In a blender, blend all ingredients except for sour cream. Chill soup and garnish with sour cream, olive oil and corn.