Tomato-Avocado-Corn Gazpacho
Tomato Header
- 3 pounds red tomatoes
- 1 T salt or salt substitute
- 2 ears corn
- 2 pounds yellow tomatoes
- 1 green bell pepper
- 1 English cucumber
- 4 green onions
- 1 jalapeno pepper
- 1 garlic clove
- 1 T olive oil
- 1/4 to 1/2 t freshly ground pepper
- 2 T chopped fresh cilantro
- 1 T lime juice
- 2 avocados
- Garnish: fresh cilantro leaves
Peel and coarsely chop red tomatoes. Place in a food processor or blender.Process red tomato and salt in food processor until smooth. Pour through a cheesecloth lined colander and into a bowl, discarding seeds; cover and chill at least 8 hours.
Cut corn from cobs. Peel, seed and dice yellow tomatoes; dice bell pepper and cucumber. Slice green onions (I do all of this in a food processor). Seed and mince jalapeno pepper and mince garlic. Place vegetables in a large bowl; stir in chilled tomato liquid, oil and next three ingredients. Cover and chill. Peel avocados; stir into soup and serve immediately. Garnish if desired. Yield 8 cups.
