Late Summer Gazpacho with Sardine Tomato Tartine
Tara O'Brady The Globe & Mail August 15, 2018 Serves 4 For the soup 6 ripe tomatoes, red, yellow and orange (about 2 pounds) 2 ears fresh yellow corn, shucked ½ an English cucumber, peeled and diced 1 small shallot, peeled and minced 1 garlic clove, minced Medium-grain kosher salt and freshly-ground black pepper as needed ¼ cup (60 ml) extra-virgin olive oil, plus more as needed 2 teaspoons sherry vinegar, plus more as needed For the tomato salad and tartines 4 ounces (113 g) cherry tomatoes, halved or quartered, depending on size ¼ cup (60 ml) fresh corn kernels or diced summer squash ¼ cup (60 ml) seeded English cucumber, sliced or diced depending on size A shallot, peeled and sliced thinly A small bunch of mixed tender herbs (parsley, cilantro, chives, chervil, mint, or the like), minced 2 teaspoons extra-virgin olive oil, plus more as needed Medium-grain kosher salt and black pepper, as needed ¼ cup (60 g) softened ...
