Gazpacho
2 quarts sun sugars
1 cup olive oil
1 tablespoon salt
Garnish
2 cups roasted corn
2 cups diced cucumbers
6 basil leaves, chiffonade
1 cup cherry tomatoes
In a blender whip sun sugar tomatoes, olive oil and salt
In a bowl, add garnish and combine with contents of blender.
Pour sun sugar puree into a bowl and garnish