Corn, bell pepper, and feta gazpacho recipe.

The day before, freeze 75 grams of feta cheese. Wash, seed, and dice the bell peppers. Peel and remove the germ from the half clove of garlic, then squeeze the juice of the lime.

In a blender, add the drained corn. Add the garlic, lemon juice, and olive oil. Season with salt and pepper and blend. If necessary, add a few ice cubes; the mixture should be as smooth as possible.

To finish, place in the refrigerator for at least 1 hour. At the time of serving, sprinkle with small cubes of bell peppers, and grate the frozen feta on top for decoration. Add a few coriander leaves.