Young corn soup

Ingredients:

• 3 ears of Corn
• 2 cups yellow cherry tomatoes
• 1 yellow bell pepper, chopped
• 1 medium shallot
• 3 garlic cloves
• 1 cup leftover white beans( optional)
• 1 cup vegetable stock
• juice of 1 lime, optional
• ½ teaspoon cayenne pepper
• 1 teaspoon ground ginger
• salt and black pepper to taste
• To decorate:
• radish sprouts
• high quality extra virgin olive oil
• raw young Corn kernels
• cilantro or parsley leaves

Directions:
1- Slice the fresh kernels off the cob by holding it on an angle in a large mixing bowl, and reserve ⅓ cup kernels for garnish. Using the back of your knife, remove the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels. Discard cobs.
2- Place the corn and remaining ingredients into a blender and thoroughly blend until smooth for about 5 minutes.
3- Refrigerate mixture (in the blender well) for at least an hour.
When ready to serve, blend mixture for 30 seconds and adjust seasonings.
Ladle soup into bowls and top with a sprinkle of the reserved corn kernels, a drizzle of oil, thin slices of radish or cilantro leaves.