Dr. Laurie Marbas's video: Gazpacho

Choose the most flavorful tomatoes you can find for this delicious, cool and refreshing recipe. Experiment with different varieties of tomato, including golden, to find your favorite. Serve along veggie tacos, fajitas, or beans and rice. Servings: 4 Prep Time: 30 minutes Ingredients: 4 cups tomatoes, deseeded, medium dice (4 cups) ½ cup red onion, minced, divided 1 cup cucumber, seeded, small dice, divided 1 teaspoon jalapeño or other hot chile pepper, seeded, minced 1 garlic clove 2 tablespoons freshly squeezed lime juice ½ teaspoon ground cumin, optionally toasted ¼ teaspoon chipotle chile powder, or chile powder Pinch cayenne ½ cup fresh or frozen corn, thawed 1 ½ tablespoons fresh cilantro, minced Sea salt and ground black pepper to taste Instructions: 1. To deseed the tomatoes, slice them in half, and gently squeeze with your hand to discard the liquid. Remove as many of the seeds as possible with a spoon before dicing. 2. Place the tomatoes, 1/2 cup of cucumber, ¼ cup of red onion, the jalapeño, garlic, lime juice, cumin, chile powder, and cayenne in a blender and blend until just blended. 3. Transfer to a bowl with the remaining ingredients, including the remaining cucumber and red onion, season with sea salt and ground black pepper, and chill well before serving.