Ingredients

1/4 each red onion, halved
1 medium carrot, scrubbed
1/2 large red bell pepper
2 small pickling cucumbers, scrubbed
3 large tomatoes, halved, juiced and seeded
1/2 C.(s) fresh basil leaves
1 large ear of corn, kernels separated
2 C.(s) tomato juice
1/2 tsp. sugar
salt and pepper
hot pepper sauce
fresh basil leaves

Cooking Instructions

Finely chop onion, carrot, sweet red pepper and cucumbers. If using food processor, cut onion, carrot, sweet red pepper and cucumbers into 1 inch pieces. Place vegetables in processor work bowl fitted with metal blade. Finely chop, using quick on/off motion until vegetables are desired texture. Transfer to 2 quart mixing bowl. Puree tomatoes with basil until smooth in blender or processor work bowl (use same bowl used for vegetable chopping, without washing). Add puree to vegetables along with corn kernels, tomato juice and sugar. Season to taste with salt, pepper and hot pepper sauce. Stir well to combine. Serve chilled or gently reheated (try to retain crunch in vegetables). To serve, stir well, adjust seasonings to taste and garnish with basil leaves.
 
 
For you shall go out in joy and be led forth in peace; the mountains and the hills before you shall break forth into singing, and all the trees of the field shall clap their hands.(Isaiah 55:12)