Gazpacho de maíz dulce y albahaca

Ingredientes

• 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

Preparación

1. 1

   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.

2. 2

   Chill for about thirty minutes before serving. Garnish with yogurt (optional) and basil, and enjoy!