Sweet Corn Gazpacho

3 cups V8 Vegetable-Tomato Juice, spicy or regular

1 cup cornfresh, frozen or canned

2 cups fresh Tomatoes, diced

1 cup Cucumber, Peeled And Seeded diced

1 cup green pepper, diced

0.5 tea black Pepper

½ cup onion, diced

3 Tbs lemon juice

1 tea Garlic, minced

1 tea Basil, dried

Tabasco Hot Sauce, to taste

Sour Cream
Garnish with fresh basil

If using fresh corn on the cob, cook and cool before removing kernels; cook frozen corn until just tender; no need to cook canned corn.
In a large bowl, combine all ingredients except garnish.
Refrigerate for 4–6 hours to allow flavors to develop. Serve chilled with fresh basil and sour cream for garnish