Corn Gazpacho Soup

Corn Gazpacho Soup

Corn Gazpacho Soup
Anybody who has ever had doubts about the virtues of cold soup hasn't tried this gourmet gazpacho. The tomato-based pottage is perfect for chilling out on those hot days.
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Makes:
1 serving

Ingredients
1 cup cooked corn kernels
2 (approx.) cups tomato juice, preferably freshly juiced
2 tbsp. chopped red onion
1/4 diced cucumber
1 tomato, diced
1/4 cup diced red bell pepper
1 clove garlic, finely chopped
1 teaspoon lemon juice
1/2 tsp. Worcestershire sauce
2 tbsp. fresh parsley, chopped
1 tablespoon cold-pressed olive oil
1 tbsp. fresh basil, chopped
salt and pepper to taste

Methods/steps
In a blender, combine tomato juice, onion, bell pepper, tomato, cucumber, garlic, parsley and basil. Blend on high until pureed. Pour the contents of the blender into a glass bowl and stir in the remaining ingredients. Cover tightly and chill at least 4 hours. Serve chilled.

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