Title: Farmer's Gazpacho with Basil
Categories: Soup Vegetable
Yield: 4 Servings

1/4		Red onion; halved
1	md	Carrot; scrubbed
1/2	lg	Sweet red pepper
2	sm	Pickling cucumbers - scrubbed
3	lg	Ripe tomatoes; - halved, juiced & seeded
1/2	c	Fresh basil leaves - (loosely packed)
1	lg	Ear corn, raw or leftover - corn cut from husk, - kernels se
2	c	Seasoned tomato juice
1/2	ts	Sugar
		Salt
		Freshly ground pepper
		Hot pepper sauce
		Fresh basil leaves - (for garnish)

Finely chop onion, carrot, sweet red pepper and cucumbers. If using food processor, cut onion, carrot, sweet red pepper and cucumbers into 1-inch pieces. Place vegetables in processor work bowl fitted with metal blade. Finely chop, using quick on/off motion until vegetables are desired texture. Transfer to 2-quart mixing bowl.

Puree tomatoes with basil until smooth in blender or processor work bowl (use same bowl used for vegetable chopping, without washing). Add puree to vegetables along with corn kernels, tomato juice and sugar. Season to taste with salt, pepper and hot pepper sauce. Stir well to combine.

Serve chilled or gently reheated (try to retain crunch in vegetables). To serve, stir well, adjust seasonings to taste and garnish with basil leaves. Makes about 5 1/2 cups, 4 servings.

Note: can be made 3 days ahead and refrigerated, covered airtight. Gabi's notes: fresh corn is better, but canned corn is easier.

Source: an article by Abby Mandel in The Orange County Register.

Posted by Gabi Shahar, March '94

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