• This corn gazpacho really only has 2 steps! Prep the veggies, then blend!
• Slice the corn kernels off the cob (raw, don't cook the corn!). Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the gazpacho. If desired, reserve about 1/3 cup of the kernels for garnish.
• Peel and roughly chop the English cucumber, if using other cucumber, de-seed it. (this helps keep the gazpacho from turning green).
• Peel the shallot and garlic, then de-seed both the yellow bell pepper and jalapeno.
• In a blender combine the corn, cucumber, yellow bell pepper, half of the tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and salt. Then blend until completely smooth.
• If the gazpacho is too thick, you can blend in a couple tablespoons of water until your desired consistency is reached.
• Taste and adjust the seasonings as desired!
• To let the flavors develop even more, chill in the fridge for at least 2 hours before serving.
• Then garnish with the reserved corn kernels, sliced cherry tomatoes, fresh basil, jalapeño and a drizzle of pesto oil and flaky sea salt.

Notes

• This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.

• Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
• Season. Taste and season with extra salt, pepper and/or cumin if needed.
• Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
• Serve. Serve cold, topped with your desired garnishes.

Notes

• Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.

  Cucumber: If you are using a regular cucumber, it needs to be seeded and peeled.

  Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.

  Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

• Cook lentils according to package directions.
• Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
• Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
• Stir in the cooked lentils and season to taste with sea salt and ground black pepper. Divide between bowls. Enjoy!