Garden Gazpacho

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Garden Gazpacho

 

1/2 c. cooked corn

1 yellow tomato, seeded and chopped

1 c. raw zucchini, chopped

1/2 diced carrots, cooked until crisp-tender

1/2 c. peas, cooked

1/2 c. English or pickling cucumber, peeled or unpeeled

2 c. V-8 or other vegetable juice

2 tsp. lime juice

2 Tbsp. fresh basil or parsley

1/4 tsp. salt or to taste

1/8 tsp. cayenne pepper

 

1. Mix all ingredients in a medium bowl and stir until combined.

 

2. Chill for 1 - 2 hours or overnight before serving. Serve cold.

 

Yield: Four 1-cup servings