Chilled Avocado Tomato Soup

A great summer soup. Similar to a gazpacho but simpler in taste.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 1 1/2 cups

Ingredients

• 2  cups fresh corn, cut from cob
• 4  cups tomato juice
• 1  cucumber, peeled, cubed, and seeded
• 2  ripe avocados, peeled, pitted and cubed
• 4  tablespoons fresh lime juice
• 2  large garlic cloves, minced
• 1 1⁄2 teaspoons cumin
• 1⁄4 teaspoon  ground red pepper
•  salt
•  chopped fresh cilantro

Directions

1. Cook corn until tender.
2. Combine corn, tomato juice, cucumber, avocados, lime juice, garlic and cumin.
3. Put ground red pepper in a little water and heat on stove to release heat before combining it with the rest of the soup.
4. Chill for 1-2 hours until very cold.