Spicy Summer Gazpacho

By RoketJSquerl

Ingredients

• 1 pound (approximately 4-5) medium tomatoes, any variety, seeded and chopped
• 1 cup frozen (or fresh) corn kernels
• 1 small jalapeno, seeded and minced
• 1 medium cucumber, peeled and chopped
• 4 scallions, white and light green parts only, sliced thinly**Keep the green parts for garnish, if you desire.
• 1/2 red onion, minced
• 3 teaspoons minced garlic (about 3 cloves)
• 1 tablespoon fresh lemon juice
• Two 11.5-ounce cans of tomato juice
• 1/2 cup cold water
• 2 tablespoons sriracha sauce (or other hot sauce), or to taste
• 1 teaspoon garlic salt

Details

Adapted from thecurvycarrot.com

Preparation

Step 1

1. In a large bowl, combine the tomatoes, corn, jalapeno pepper, cucumber, scallions, red onion, and garlic, tossing to combine.

2. In a medium, separate bowl, add the lemon juice, tomato juice, and cold water.

3. Add the tomato juice mixture to the chopped vegetables, mixing well.

4. Add the sriracha and the garlic salt, seasoning to taste.

5. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours before serving (I promise, it will taste better after the wait!).

6. Ladle into individual bowls, garnish with additional scallions (if desired), and season to taste.