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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.


Corn Gazpacho Soup

Ingredients

For 1 people

  • 1 cup(s) cooked corn kernels
  • 2 cup(s) tomato juice, preferably freshly juiced
  • 2 tablespoon(s) chopped red onion
  • 1/4 diced cucumber
  • 1 tomato, diced
  • 1/4 cup(s) diced red bell pepper
  • 1 clove garlic, finely chopped
  • 1 teaspoon(s) lemon juice
  • 1/2 teaspoon(s) Worcestershire sauce
  • 1/8 cup(s) fresh parsley, chopped
  • 1 tablespoon(s) cold-pressed olive oil
  • 1/2 ounce(s) fresh basil, chopped
  • 1 dash(es) salt
  • 1 dash(es) pepper

Directions

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.

Nutrition facts

  • Kcal: 415.36 kcal
  • Fibers (g): 9.84g
  • Sodium (mg): 653.8mg
  • Carbs: 65.99g
  • Fat: 17.16g
  • Saturated fat (g): 2.35g
  • Proteins: 11.66g