1lb tomatoes (preferably yellow)
1 yellow bell pepper
2 ears fresh corn, removed from the cob OR 1½ cups thawed frozen corn
¼ cup onion, chopped
2 cloves garlic
2 tsp sea salt
½ cup extra virgin olive oil
¼ cup rice vinegar
1 lime (approx. 2 Tbsp lime juice)
1 container Daiya Plain Cream Cheese Style Spread
½ cup unsweetened dairy-free milk of choice
Combine the tomatoes, bell pepper, corn, onion and garlic in a large bowl. Sprinkle with sea salt and mix well. Set the bowl aside for 30 minutes.
Working in batches blend the soup along with the olive oil. You can blend until you reach the right consistency for your preference. Less for thicker and chunky or longer for a smoother consistency.
Stir in sherry vinegar + juice from the lime.
Place Daiya Plain Cream Cheeze Style Spread and unsweetened dairy-free milk of choice in a clean blender and pulse until smooth.
Add this cream cheeze mixture into the sweet corn gazpacho once you are ready to serve.