Corn Gazpacho

20260701, #BreakfastDiary 1766, 21°C/cloudy Enjoyed with a basil, tomato, and avocado topping tossed deliciously in olive oil and balsamic glaze — #CornGazpacho, Corn Gazpacho. About 500kcal per serving.

2-3 cherry tomatoes, 1/2 avocado, a little basil, (corn gazpacho) 3 cups corn, 1 cucumber, 4T olive oil, 2T white wine vinegar, 1t salt, pepper

1. In a blender, combine 3 cups corn, 1 peeled and deseeded cucumber, 4T olive oil, 2T white wine vinegar, 1t salt, and pepper, and blend until smooth. 2. In a mixing bowl, toss the cherry tomatoes, 1/2 avocado, basil, 1T olive oil, and 1T balsamic glaze together. 3. Pour the corn gazpacho from step 1 into a bowl, top with the mixture from step 2, and finish with a little white cheese (or feta) and olive oil~

Inspired by @mob