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Author Notes: Corn Gazpacho is a great way to use extra corn especially if its been around for a few days. Spicy lime infused croutons add a zesty crunch! —Cindy Kerschner
- 3 cups corn, fresh or frozen
- 1 1/2 cups fresh tomatoes, peeled
- 3 tablespoons onion, chopped
- 1/2 cup red bell peppers, chopped
- 1/2 cup green bell peppers, chopped
- 1/2 cup cucumber, peeled and seeded
- 1 cup V-8 or vegetable juice
- 1 tablespoon Tabasco or hot sauce, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 2 pieces bread slices, cut into small squares
- 1/4 cup salted butter, softened
- 2 teaspoons Tabasco or hot sauce, or to taste
- 1/2 teaspoon lime juice
- Reserve 2 tablespoons of corn and 1 tablespoon each of tomatoes, peppers, onion and cucumber for garnish.
- Place remaining cups of corn, tomatoes, onion, peppers, cucumber, 3 teaspoons of Tabasco in a blender. Pulse until it reaches desired consistency. Salt and pepper to taste. Chill at least 1 hour.
- Preheat oven to 300 degrees.
- Place bread cubes on a cookie sheet and toast bread until golden brown. Toss cubes to brown all sides.
- While bread is toasting, mix softened butter, (2 teaspoons) Tabasco and lime juice together.
- Toss toasted bread in butter mixture. Return croutons to oven and bake until golden brown.
- Garnish bowls of gazpacho with reserved vegetables. Add croutons. Serve.
- This recipe was entered in the contest for Your Best Warm Weather Soup