Sweet Corn Basil Gazpacho
Servings: 8 cups or 4 bowls
Ingredients
- 4 medium size tomatoes roughly chopped
- 1 medium cucumber finely chopped
- 1 small red onion finely chopped
- 1 red bell pepper cored and finely chopped
- 1 green bell pepper cored and finely chopped
- 1 jalapeno seeded and roughly chopped
- 1 clove garlic minced
- 6 cups low sodium tomato juice
- juice of 1 lime
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup packed fresh basil
- 1 cup corn kernels
- optional serving suggestions: plain Greek yogurt/fresh basil for garnish
Instructions
- Place all of the ingredients (except the corn) into a large pot and stir together. Use an immersion blender (or regular blender) to liquefy the vegetables into a chunky soup. If you prefer it less chunky than blend until desired texture is achieved. Add the corn to the soup and stir together.
- Chill for about thirty minutes before serving. Garnish with yogurt (optional) and basil, and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.