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Jamie Stolper
This recipe has been adapted from one found on the Internet and credited to Bon Appetit in 1992. It is a variation of gazpacho, with the addition of sweet corn for added flavor, texture, and color. Make sure to serve it very cold!


2 cups chopped ripe plum tomatoes (about 14 ounces)
1 1/2 cups V8 vegetable juice
1 cup fresh corn kernels (from 1-2 ears of corn)
2 scallions, finely chopped
1/4 cup chopped green bell pepper
2 tablespoons finely shredded fresh basil (or 1 teaspoon dried)
2 large garlic cloves, minced
Hot pepper sauce to taste
Salt and ground black pepper to taste
1/4 cup plain yogurt or sour cream, if desired
Chopped basil

Steam the corn, let cool, and cut off the kernels.

Combine tomatoes and juice in a large bowl. Add corn, scallions, green pepper, basil and garlic, and mix well. Season to taste with hot pepper sauce, salt, and black pepper. Chill thoroughly.

Ladle soup into bowls and garnish with yogurt and chopped basil, if desired. Serve immediately.

Serves 4

Jamie Stolper is the ShalomBoston.com Food Editor.

Cold Fresh Tomato and Corn Soup


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