2 cups distilled water
½ cup raw almonds (soaked overnight and drained)
¼ cup extra virgin olive oil
1 garlic clove (peeled)
2 tsp unrefined sea salt
Pinch of cayenne pepper (or to taste)
2 tsp fresh basil (minced for garnish)
¼ cup fresh tomato (diced for garnish)
2. Pour soup in to serving bowls and stir in equal amounts of remaining corn kernels in each bowl.
3. Garnish with basil and tomato.