• 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.

• Cook the noodles as instructed on the package.
• Clean veggies and prep them. Cut the tempeh into slices or quarter inch strips
• Heat up a wok, add 1/2 of the coconut oil and 1/2 of the sesame oil. Add the tempeh and cook for 1 minute. Add the maple syrup and cook on both sides until golden brown. Set aside.
• In the same wok add the rest of the coconut oil and the sesame oil, garlic, chili, tamari and veggies and stir fry for 3 minutes. Add the caramelized tempeh, noodles, lemon juice and mix everything.
• Serve with sprinkle sesame seeds on top.