Gazpacho

The twist in this recipe is that it has curry and corn to sweeten it. Refreshing on a summer day, and low-cal! Based on a Moosewood recipe.

• Ready In: 15 mins
• Serves: 8
• Yields: 8 bowls soup

Ingredients

• 3  medium tomatoes
• 1  medium green pepper
• 1  medium cucumber
• 4  scallions
• 2  garlic cloves
• 1⁄4 cup parsley
• 6  tablespoons lemon juice
• 1  medium avocado
• 1  liter tomato juice
• 2  teaspoons salt
• 2  teaspoons pepper
• 1  tablespoon cumin
• 1  tablespoon honey
• 1 (15 ounce) can corn

Directions

1. Cut all vegetables into food-processor-sized pieces.
2. Begin pureeing vegetables. Start with 2" of tomato juice at the bottom of the blender, and fill up the blender half-way. Puree until chunky, not perfectly smooth.
3. Continue pureeing all ingredients EXCEPT for the honey and corn. Transfer to a large bowl after each puree.
4. When all vegetables have been processed, stir in honey and corn, and mix well.
5. Season with additional salt, pepper, lemon juice or cumin to taste.
6. Serve chilled.