Gazpacho - with Corn

Mmmmm...that avocado tomato dish looks amazing (a little blurry mom, but still yummy!)!!  Just because I haven't posted in a while doesn't mean I haven't been cooking.  I've got so many pictures saved up and no time to post them...so we'll see what I can do this week!

I found a page that I had ripped out of a mini magazine a while back (I can't quote the source because it doesn't say anywhere...sorry!) for Corn Gazpacho.  Here goes:

6 tomatoes (peeled, seeded and cut in chunks) - I didn't seed mine because I like them!
1 small onion (cut in chunks)
4 cloves of garlic (chopped)
2 sweet peppers (cut in chunks) - I used a yellow and a green for colour
1 field cucumber (sedded and cut in chunks) - I did seed this one and ate the seeds on the side!!!
1 1/2 cups of cooked corn kernels - It's corn season, no need for a can
1/4 of red wine vinegar
2 tbsp of olive oil
1 to 1 1/2 cups of tomato juice or veggie cocktail - I used low-sodium tomato juice
salt and cayenne pepper to taste

In your food processor (or blender if you don't have one) purée the tomatoes, onion and garlic altogether and pour it into a large bowl.  The recipe then says to pulse your peppers and cucumber until finely chopped, however, my blender would turn them into mush.  So I got out my trusty Pampered Chef chopper (think "slap-chop") and chopped them up fine that way.  Add these and the corn to the bowl of puréed ingrediants.

Now add your vinegar and olive oil as well as enough tomato juice to give it a soup-like consistency.  Add some salt and cayenne pepper until it reaches your desired taste.  I put about a tsp of cayenne because I'm a little wimpy with hot spice!

Refrigerate and enjoy topped with croutons.

Since it's only Rob and I at home (for another 5 months anyways) I had enough soup for two dinner and a lunch.  So on the second night of serving it, I added cooked cold baby shrimp so a little something different.  Rob loved this.  I also made homemade pita crisps which he loved even more (see next recipe!)