Fresh Corn Gazpacho

1. Combine all ingredients in a large bowl and stir.

2. Refrigerate 1 hour before serving.

3. Garnish each serving with basil leaves (optional).

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Nutrient	Quantity
Total fats	4.8816 g
Protein	16.1991 g
Carbohydrates	83.2219 g
Energy	376.3716 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0798 g
Water	1264.1876 g
Aspartic acid	1.9394 g
Calcium, Ca	160.5897 mg
Lutein + zeaxanthin	1425.6261 g
Fiber, total dietary	11.1332 g
Fatty acids, total saturated 22:0	0.0001 g
Carotene, beta	3049.1062 g
Niacin	9.1447 mg
Vitamin A, RAE	274.8583 g
Arginine	0.5707 g
Riboflavin	0.8253 mg
Tocopherol, beta	0.0881 mg
Fatty acids, total polyunsaturated 15:0	0.0087 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0591 g
Fatty acids, total saturated 20:1	0.0087 g
Glutamic acid	5.6205 g
Sodium, Na	136.6294 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0099 g
Total lipid (fat)	4.8816 g
Manganese, Mn	1.3218 mg
Fructose	14.7976 g
Proline	0.6448 g
Fatty acids, total saturated 16:0	0.6031 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8407 g
Sucrose	2.3316 g
Choline, total	120.5364 mg
Sugars, total	44.725 g
Serine	0.5521 g
Fatty acids, total saturated 10:0	0.0048 g
Fatty acids, total saturated 18:0	0.1167 g
Fatty acids, total saturated 20:4 undifferentiated	0.0014 g
Vitamin B-6	1.069 mg
Selenium, Se	6.8173 g
Ash	11.096 g
Fatty acids, total saturated 18:1 undifferentiated	0.7458 g
Pantothenic acid	2.8474 mg
Phenylalanine	0.5436 g
Copper, Cu	0.7314 mg
Betaine	0.326 mg
Thiamin	1.1996 mg
Methionine	0.1723 g
Iron, Fe	5.5872 mg
Carbohydrate, by difference	83.2219 g
Phosphorus, P	403.8644 mg
Folate, total	258.9525 g
Tocopherol, gamma	0.4336 mg
Fatty acids, total saturated 4:0	0.0001 g
Lycopene	65879.845 g
Alanine	0.7693 g
Valine	0.5323 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.1142 g
Glycine	0.4621 g
Carotene, alpha	247.0882 g
Glucose (dextrose)	16.7676 g
Fatty acids, total saturated 14:0	0.0175 g
Zinc, Zn	2.0836 mg
Isoleucine	0.4318 g
Maltose	0.0104 g
Tocopherol, delta	0.0003 mg
Fatty acids, total saturated 12:0	0.002 g
Fatty acids, total polyunsaturated	1.1952 g
Fatty acids, total saturated 14:1	0.003 g
Leucine	0.8708 g
Tocotrienol, alpha	0.1018 mg
Vitamin A, IU	5451.4052 IU
Folate, DFE	258.9525 g
Tryptophan	0.121 g
Vitamin C, total ascorbic acid	610.7535 mg
Phytosterols	27.089 mg
Fatty acids, total polyunsaturated 16:1 c	0.0059 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.6441 g
Fatty acids, total saturated 20:0	0.0103 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	9.1282 g
Tyrosine	0.3586 g
Vitamin K (phylloquinone)	63.6192 g
Fatty acids, total saturated	0.7743 g
Histidine	0.3065 g
Fatty acids, total monounsaturated	0.7684 g
Threonine	0.5012 g
Folate, food	258.9525 g
Fatty acids, total polyunsaturated 17:0	0.0014 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	196.8869 g
Vitamin E (alpha-tocopherol)	3.7159 mg
Magnesium, Mg	188.1316 mg
Lysine	0.5851 g
Potassium, K	2873.3702 mg
Cystine	0.1576 g
Fluoride, F	52.7296 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Tomato	1	62.069	13.7631	0.5397
Tomato juice	3 cups	123.93	25.7337	2.1141
Cucumber	1	15.6	3.7752	0.1144
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Corn	1 cup	124.7	27.115	1.9575
Garlic Clove	1	4.47	0.9918	0.015
lime juice	3 tablespoons	11.3438	3.8206	0.0318
jalapeño	0.5	0.8156	0.1828	0.0104
white onion	0.5 cup	32	7.472	0.08
basil leaf	2 tablespoons	0	0	0