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Tomato-Avocado-Corn Gazpacho

Tomato Header
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.

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