Method 1 – smoother Basil Corn Gazpacho

1. Place all the ingredients in the bowl of a blender.   
2. Pulse until just blended to the desired consistency.
3. Transfer to a storage container and refrigerate for at least an hour before serving.
4. Serve garnished with extra basil, diced cucumber and corn kernels.

Method 2: Chunkier Basil Corn Gazpacho

1. Reserve 1 – 1 1/2 cups corn kernels.  Set aside
2. Place the remaining corn kernels, tomato, yellow pepper, cucumber, basil, olive oil, lemon juice, salt and pepper in the bowl of the blender.  Do not add the cup of water.
3. Pulse the blender a few times until a coarse soup is formed.  
4. Transfer the soup to a large storage container.  Stir in the reserved corn kernels.
5. Refrigerate for at least one hour before serving.
6. Garnish with additional basil, diced cucumber and corn kernels.