Source: Adapted from loveandlemons.com
3 ears corn (kernels and juices)
2 medium yellow heirloom tomatoes (chopped)
1 yellow pepper (stemmed, seeded and chopped)
1 cup peeled and chopped cucumber
1⁄4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1⁄2 teaspoon sea salt (more to taste)
freshly ground black pepper (to taste)
1⁄2 cup sliced cherry tomatoes
chopped basil and/or microgreens
Reserve 1/3 cup of corn kernels.
In a blender, combine the remaining corn with its juice, tomato, pepper, cucumber, olive oil, sherry vinegar, salt, and pepper and blend until smooth. Season to taste.
Pour into bowls and garnish each with the reserved corn kernels, cherry tomatoes, and basil and/or microgreens. (Recipe #807)