Dandy Super Sweet Corn Gazpacho with Cobia and Radish Ceviche

For the gazpacho:

1. In your blender, combine the gazpacho ingredients and blend on high until smooth.
2. Pour gazpacho through a mesh strainer to remove the skins of the Dandy Sweet Corn and peppers.
3. Refrigerate for 2 hours before serving. Give a good whisk before serving.

For the Cobia and Dandy radish ceviche

1. Cut fish into small cubes, toss with lime juice and salt and refrigerate for 2-6 hours
2. Remove from refrigerator and mix well, drain off excess liquid. 
3. Add Dandy Radish Ministicks, Serrano chili if using, and chopped cilantro.
4. Serve in the center of a bowl and pour chilled Dandy Super Sweet Corn gazpacho around the ceviche and serve.