• Purée. Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency.
• Season. Taste and season with extra salt, pepper and/or cumin if needed.
• Chill. Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
• Serve. Serve cold, topped with your desired garnishes.

Notes

• Tomatoes: To core the tomatoes, simply scoop out and discard the seeds, plus any of the tough white cores.

  Cucumber: If you are using a regular cucumber, it needs to be seeded and peeled.

  Bread: We typically just use a baguette. To soak your bread, I recommend simply running it under the sink for few seconds to soak it with water. Then ring out the extra water and add the bread to the blender or food processor.

  Storage instructions: Leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

• 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.

• Heat the oven. Preheat the oven to 450°F. Line a baking sheet with aluminum foil or grease with cooking spray; set aside.
• Prepare the salmon. Whisk together the chili powder, cumin, oregano, salt and black pepper together in a small bowl until combined. Lightly pat the salmon filets dry with paper towels. Then place them in a single layer on the baking sheet, brush on all sides with oil, and sprinkle evenly with the seasoning mixture. Bake until the internal temperature of the salmon reaches 135-145°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
• Make the salsa. While your salmon is cooking, toss together the oranges, avocado, red onion, jalapeño, cilantro and lime juice in a medium bowl until combined.
• Assemble the tacos. Once the salmon is cooked, use a fork to roughly shred it into large pieces. Add the salmon to your tortillas, top with a few spoonfuls of salsa (plus some extra cilantro if you would like)…and enjoy!