• 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.

Pickled onions

• Place onions in mixing bowl and mix all ingredients. Let sit in refrigerator while pork cooks

Pork

• Cut pork into strips (like you would for fajitas or stir fry). Trim off excess fat.
• Heat oil in large skillet. Add pork, onions and garlic and cook over medium high heat for 6 to 7 minutes , turning so pork is cooked evenly. Add jalapenos, salt and pepper and stir to combine. Add juices and cook over medium high heat until sauce is reduced and thickened. Remove from heat and sprinkle with cilantro