Sweet Corn and Yellow Tomato Gazpacho


3 ears of Corn, kernels cut off

1 1/2 cup Golden Cherry Tomatoes, cut in half

1 clove Garlic

1 Scallion, roughly chopped

1 teaspoon Hot Sauce

1 teaspoon Kosher Salt

1/4 cup Greek Yogurt

1 tablespoon Olive Oil

1 tablespoon Cilantro, chopped

Juice from 1/2 Lime


Corn Kernels


Ancho Chili Powder


Combine all ingredients except for the toppings in a blender. Blend until pureed fully. Taste for seasoning, add more salt and/or hot sauce if desired. Pour into a bowl and chill for 30 minutes in the refrigerator. Top with corn, cilantro, and a sprinkling of ancho chili powder.


Photographed by Alli Shepherd.