Chilled Avocado Tomato Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A great summer soup. Similar to a gazpacho but simpler in taste. 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.
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