Since living in "corn country", I've added those luscious yellow kernals to my recipe.
1 cup cooked corn
1 large, seeded, chopped tomato
3 cups tomato juice
1 unpeeled, diced cucumber
1/2 cup finely diced Vidalia (or other sweet) onion
1/2 seeded minced jalapeno (or to taste)
1 minced garlic clove
2 tablespoons minced, fresh basil leaves
3 tablespoons fresh lime juice
1 tablespoon good olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Stir all together in a large bowl, cover and chill at least one hour before serving. Delicious!
I enjoyed this after every visit to my obstetrician while expecting our first child. I'd weigh in and then head to Cafe Lautrec at the top of the cove in La Jolla. My bowl of gazpacho was always followed by a warm brownie a la mode. I highly recommend the combination!