Unfortunately, I didn't much like this as a gazpacho 😅. The shallot very heavily overpowers the corn for me, and it was too much to eat by itself. In an effort to avoid wasting food, however, I added a half cup of mozzarella and tossed it in some pasta. I can honestly say I'd make this recipe again - just to use as a sauce lol (or I'd cut the shallot all together - I think this would be a really sweet and light dish without it)
