Golden Gazpacho

(Serves 6)

Yellow tomatoes and corn kernels shaved from the cob give this soup its golden hue. If you prefer a quicker method, use canned vegetable broth and let your food processor chop the vegetables. Pulse the tomatoes and peppers guardedly so as not to over-blend them.

• 2 ears fresh corn, shucked and rinsed
• 4 yellow tomatoes, seeded and cut into small dice
• 1 small red onion, minced
• 1 large yellow bell pepper, stem removed, seeded and finely diced.
• 1 large cucumber, peeled, seeded, and finely diced
• 2 1/2 cups chicken stock or vegetable broth, homemade or store bought
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Fresh parsley sprigs for garnish
• 1/4 cup sliced almonds, lightly toasted, for garnish

1. Cut the kernels off the corncob by holding it vertically on a cutting board and cutting downward with a sharp knife until all the kernels are removed.

2. In a large bowl, combine the corn kernels, tomato, red onion, yellow bell pepper, cucumber, stock or broth, chopped parsley, olive oil, salt, and pepper. Cover and refrigerate for 1 to 2 hours.

3. Serve soup cold in chilled soup bowls. Garnish with parsley sprigs and toasted almonds.

Nutrients per serving: calories 131; protein 5g; carbohydrates 15g; dietary fiber 2g; fat 6g (saturated fat 1g); cholesterol 3mg; sodium 489mg

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