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Corn Gazpacho with Frozen Feta

Recipe

A silky chilled sweetcorn gazpacho topped with a bright tomato and cucumber salad and clouds of grated frozen feta — a make-ahead summer stunner.

Cook time: 15 mins | Serves: 4

Ingredients:

For the soup

  • 6 Corn On The Cobs
  • ½ Cucumber
  • 2 Yellow Peppers
  • 2 tbsp Apple Cider Vinegar
  • 1 Lemon
  • 70 ml Extra Virgin Olive Oil
  • 200 ml Water
  • 200g Ice

For the salad

  • ½ Cucumber
  • 300g Tomatoes
  • 10g Fresh Basil
  • ½ tbsp Balsamic Glaze
  • Chilli Flakes to taste

To serve

  • 1 Block Feta

Method:

  1. At least a day ahead, place the block of feta in the freezer.
  2. When you're ready to make the gazpacho, halve both cucumbers. Peel one half and chop into rough chunks. Slice the kernels off all the corn cobs. Core the peppers and chop into rough chunks.
  3. Add the peeled cucumber and pepper chunks and corn kernels to a blender, the zest of half the lemon, the ice, water, oil, salt and vinegar. Blend until smooth. Taste and season with a squeeze of lemon juice, more salt and a little sugar or honey if needed. Pour into a container and place in the fridge until ready to serve.
  4. When ready to serve, make the salad. Chop the tomatoes and remaining cucumber half into 3cm chunks. Pick the basil leaves, then toss the tomatoes, cucumber and basil together with a drizzle of olive oil. Season with salt and pepper and toss through the balsamic glaze.
  5. Pour the gazpacho between bowls and top with the salad. Grate the frozen feta generously over the top and finish with a sprinkling of chilli flakes.