This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition.
3 cups fresh corn kernels
2 medium sized yellow pepper
4 large yellow beefsteak tomatoes
2 shallots, peeled chopped
½ cup sherry vinegar
4 Tbsp. extra virgin olive oil
kosher salt, to taste
Cut the corn kernels off the cob.
Deseed the peppers and quarter.
Quarter the tomatoes.
In a blender, pulse in small batches to combine the corn, tomatoes, peppers, shallots and vinegar.
With the blender running, add the olive oil in a slow steady stream through the opening in the blender lid until the soup has a smooth consistency. Served chilled.