The flavor of this soup deepens quite nicely if you can let sit overnight in the fridge before serving.
4 large vine ripened red and golden heirloom tomatoes, diced
6 medium tomatios, paper peeled off and diced
1 medium sweet onion diced
1/2 english cucumber diced
1/4 to 1/2 jalapino, seeded, deveined and diced very fine
juice of 2 limes
1/2 teaspoon ground cumin
1 teaspoon Real Salt to taste
1 ear fresh corn, corn kernels cut from the cob
1/3 cup fresh minced cilantro
Combine everything except the corn and cilantro. Place 1/2 of the mixture in a blender and blend till smooth. Pour back into the bowl of ingredients and stir well. Stir in the the minced cilantro. Refrigerate until serving.
Top garnish
1 ripe avocado sliced open and split into halves. Dice and scoop out both halves into a bowl.
juice of one lime
2 tablespoons fresh cilantro minced
Salt and pepper to taste
Mix everything together. Place a spoonful of the avocado garnish on top of each bowl of soup.
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1 comment:
Alyse, how did you know I wanted a recipe for gazpacho? Thanks.
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