for 4 person

Sweetcorn

3	corn cob, corn kernels removed from the cob, 3 tbsp set aside
	water
¼ tsp	salt

Gazpacho

500 g	yellow cherry tomato, halved
1 tin	white beans (approx. 400 g), rinsed, drained
1	cucumber, peeled, deseeded, cut into pieces
1	yellow pepper, cut into pieces
1	garlic clove
1 dl	water
2 tbsp	sherry vinegar
3 tbsp	olive oil
¼ tsp	chilli flakes
1 ½ tsp	salt

To serve

1 tbsp	olive oil
50 g	yellow cherry tomato, halved
2 tbsp	basil, torn into pieces
¼ tsp	chilli flakes
	sea salt, to taste
75 g	plain greek yoghurt

How it's done

Sweetcorn

Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the sweetcorn, season with salt, cover and cook over a medium heat for approx. 15 mins. until just soft. Remove and drain.

Gazpacho

Place the cherry tomatoes and sweetcorn in a blending cup along with all the other ingredients up to and including the salt, puree until smooth, cover and chill for approx. 1 hr.

To serve

Heat the oil in a non-stick frying pan. Fry the reserved sweetcorn for approx. 3 mins. Plate up the gazpacho. Top with the sweetcorn, cherry tomatoes and basil, season. Serve with the yoghurt.

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