Nothing says summer more than sweet corn! Try this soup filled with summer flavors like sweet corn, tomatoes, and peppers served with grilled sweet corn and tomatoes on top.

Sweet Corn Gazpacho

Prepare a charcoal or gas grill for direct cooking over medium heat. Brush corn, tomato, and sweet peppers with olive oil. Grill vegetables for 8 to 12 minutes or until charred on all sides, turning occasionally and brushing with an additional 1 tablespoon olive oil. Remove from grill; cool.

Cut corn kernels from cobs; set aside 1/3 cup kernels for garnish. Chop tomato; remove steams and seeds from peppers. Peel and slice 1/2 cucumber. Combine remaining corn kernels, chopped tomato, peppers, and cucumber in a high-powered blender. Add olive oil, sherry vinegar, salt, and black pepper. Cover and blend until smooth. Chill before serving. 

To serve, pour soup into serving bowls; top with reserved corn kernels and sliced cherry tomatoes, if desired. 