Sweet Corn Gazpacho

1 cup sweet corn kernels (fresh, frozen or canned)
2 cups finely diced fresh tomatoes
1 cup finely diced cucumber
1 cup finely diced green bell pepper
1/2 cup finely diced onion
1 teaspoon crushed garlic
3 cups low sodium tomato juice or vegetable juice
3 Tablespoons lemon juice
1/2 teaspoon ground black pepper
1 teaspoon dried basil (or 1 Tablespoon fresh basil)
Tabasco sauce to taste
Fresh basil for garnish

If using fresh corn on the cob, cook and cool before removing kernels; cook frozen corn until just tender; no need to cook canned corn.
In a large bowl, combine all ingredients except garnish.
Refrigerate for 4–6 hours to allow flavors to develop. Serve chilled with fresh basil for garnish.
Makes 6 servings, 1 cup each

source: Stop and Shop via Brenda
Per Serving: 70 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 14g carbohydrate, 3g fiber, 8g sugars, 3g protein

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