Soup Gazpacho (Cold Soup)

By tullyg33

Summertime vegetarian dish served at room temperature or chilled

Ingredients

• 2 1/2 cups chopped, seeded tomatoes
• 1 1/2 cups chilled low-sodium spicy mixed-vegetable juice
• 1 cup chilled low-sodium spicy mixed-vegetable juice, divided use
• 1/4 cup chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup loosely packed fresh basil
• 1 tablespoon fresh lemon juice
• 1 medium garlic clove, minced
• 1/4 teaspoon cayenne (optional)
• 1 cup chopped seeded cucumber
• 1 cup quartered yellow pear tomatoes or
• red cherry tomatoes
• 1/4 cup finely chopped green bell pepper
• 1/4 cup chopped fresh parsley
• 1 can drained yellow corn

Preparation

Step 1

In a food processor or blender, process the chopped tomatoes, 1 1/2 cups vegetable juice, the red bell pepper, onion, basil, lemon juice. garlic, and cayenne until smooth.

Transfer to a large bowl.

Stir in remaining vegetable juice and remaining ingredients.

Serve immediately or cover and refrigerate until serving time.