May 4, 2012 · Print This Article
1/2 tsp ground cumin
2 garlic cloves, chopped
4 Tbsp fresh lime juice
1/4 cup olive oil
2 tsp salt (more or less to taste)
5 large ripe Roma tomatoes, diced
1 cucumber, peeled and diced
1 red onion, peeled and finely diced
1/2 cup frozen or fresh corn kernels
2 ripe avocados, peeled and diced
1/2 cup fresh cilantro, chopped
In your food processor, put the cumin, garlic, lime juice, olive oil, and salt and pulse to blend briefly.
Add the tomatoes and puree until mostly smooth.
Pour this mixture into a large bowl. You can add water if the soup seems too thick for your taste.
Add the cucumber, onion, corn, and avocados to the bowl and stir.
Cover and refrigerate overnight.
Taste the next morning and if needed add more salt, lime juice, and olive oil.
Keep chilled and stir in cilantro just before serving.
Serve ice cold by campfire in big soup mugs. You can top with a dollop of sour cream or plain yogurt if desired.
Will fill 4 good size soup mugs.