Gazpacho, Cold Soup
By: Anonymous
Published: Monday, November 30, 2009 - 10:58pm

Ingredients




2 lg. ears corn OR
2 cups frozen whole kernel corn, thawed
Boiling salted water
2 med. cucumbers
2 avocados, peeled, cut in sm. pieces
5 med. tomatoes, seeded, finely chopped (1 ½ lb.)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Canned or homemade hot chile salsa

Preparation

1 Cook ears of corn or thawed frozen corn in boiling salted water 5 minutes; drain. If using fresh corn, slice kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Place corn in a tureen or serving bowl. 2 Peel cucumbers. Cut in half lengthwise and scrape out seeds. Cut cucumbers into small pieces. Add cucumber pieces, avocado pieces, and tomato to corn. Add salt and pepper; mix well. Taste and add more seasoning if needed. Add chile salsa to taste or serve salsa separately in a small bowl. Refrigerate 1 hour. Serve cold. Makes 10-12 servings.