1. Start by heating olive oil in a pan.
2. Once the oil reaches the right temperature, add garlic and onion and sauté for a minute.
3. Time to add Del Monte Corn kernels, yellow bell pepper, cherry tomato, salt and black pepper and cook for 3-4 minutes.
4.  Then, add vegetable stock and bring the mixture to a boil.
5. Now remove the pan from the heat and let the mixture cool.
6.  Then, blend the mix until it becomes consistent.
7.  For that punchy flavour, add the lemon zest and lemon juice and mix it well.
8.  Leave the Gazpacho in the fridge for a few hours and let it set.
9. In the end, garnish it with extra virgin olive oil, coriander, freshly cracked black pepper and corn kernels.

Slurp! Doesn’t it taste too good?