• 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.

• In a food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth.
• Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
• When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
• In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
• Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
• Transfer to a plate and serve with the Magic Mustard Sauce.