Ingredients
- 2 cups corn kernels (from about 3 large ears), divided
- 1 large yellow bell pepper, diced, divided
- 4 large yellow tomatoes (about 2 pounds), cored and quartered
- 1 slice country white bread, crust removed if desired, torn into pieces
- ½ cup diced onion
- 3 tablespoons white-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- ¼ cup snipped fresh chives
Preparation
- Reserve ½ cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
- Serve garnished with the reserved corn and bell pepper and chives.
Source : allrecipes.Com
