Fresh Corn Gazpacho
1 1/2 pounds tomatoes
5 green onions
1/2 cup raw apple cider vinegar
1/3 cup raw extra virgin olive oil
1 bell pepper (any color)
1 clove garlic
1 teaspoon dill
3 tablespoons lemon juice
2 ears corn
1) Prep all your ingredients. Cut the corn off one ear of corn, remove the roots and tops of the onions, peel the garlic and removed the seeds and stem of the pepper. Stem and core tomatoes.
2) Blend all ingredients except one ear of corn in the blender until smooth. Then, stir in the remaining corn.
It's tasty when topped with avocado, thinly sliced squash, shredded carrot or more raw corn. I sprinkled some dill and a dash of cayenne for flavor.
Recipe submitted by jacqueline gabardy, blogged at sweetbeetandgreenbean.net.