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Cut the corn kernels off the cob.
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Core, seed and cut the peppers into pieces.
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Peel cucumber and chop.
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Peel the shallots and garlic and mince.
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Place the 3/4 of the corn kernels, peppers, cucumber, shallots, garlic and 3/4 the tomatoes in a food processor or blender and puree.
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Stir in olive oil and lime juice.
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Season with kosher salt and freshly ground pepper.
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Pour the gazpacho into four glasses.
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Garnish each glass with remaining corn kernel and tomatoes.
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Add a sprig of fresh cilantro and serve.