Golden Gazpacho

• 1 Ear fresh Corn, shucked & rinsed (or 3/4 C thawed frozen corn kernels)
• 4 Yellow Tomatoes, seeded & fine diced
• 1/2 Small Red Onion, minced
• 1/2 Large Yellow Bell Pepper, peeled, seeded and fine dice.
• 1/2 Large Cucumber, peeled and fine diced.
• 1/4 C Chicken or Veg Broth, nonfat type.
• 1 tbs fresh Parsley, chopped.
• 2 tbs EVOO
• 1/2 tsp Kosher or Sea Salt
• 1/4 tsp Black Pepper, fresh ground.
• 1/4 C Almonds
• Fresh Parsley Sprigs

1. Cut kernels off of cob (the fresh corn can be eaten raw and provides crunchiness). In a large bowl, combine corn, tomatoe, onion, bell pepper, cucumber, broth, parsley, EVOO, salt, and pepper. Cover and refrigerate 2 hours. Before serving, toast Almonds ( 10 min in 350 F oven). Serve cold and garnish with almonds and parsley.

fresh corn, yellow tomatoes, red onion, yellow bell pepper, cucumber, chicken, parsley, evoo, kosher, black pepper, almonds, parsley

Taken from www.epicurious.com/recipes/member/views/golden-gazpacho-1242156 (may not work)