Golden Gazpacho

• 1 ear fresh corn, shucked and rinsed (or 3/4 cup frozen corn kernels, thawed)
• 4 yellow tomatoes, seeded and finely diced
• 1/2 small red onion, minced
• 1/2 large yellow bell pepper, peeled, seeded and finely diced
• 1/2 large cucumber, peeled, seeded and finely diced
• 1/4 cup nonfat chicken (or vegetable) broth
• 1 tbsp chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 1/4 tsp coarse salt (kosher or sea salt)
• 1/4 tsp freshly ground black pepper
• 1/4 cup almonds
• Fresh parsley sprigs

1. Cut kernels off cob.
2. (You can eat fresh corn raw; it provides crunchiness.)
3. In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper.
4. Cover and refrigerate 2 hours.
5. Before serving, toast almonds (10 minutes in a 350F oven).
6. Serve soup cold and garnish with almonds and parsley.

corn, yellow tomatoes, red onion, yellow bell pepper, cucumber, nonfat chicken, parsley, extravirgin olive oil, salt, ground black pepper, almonds, parsley sprigs

Taken from www.epicurious.com/recipes/food/views/golden-gazpacho-230309 (may not work)