Chilled Avocado Tomato Soup - cooking recipe
Ingredients
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2 cups fresh corn, cut from cob
4 cups tomato juice
1 cucumber, peeled, cubed, and seeded
2 ripe avocados, peeled, pitted and cubed
4 tablespoons fresh lime juice
2 large garlic cloves, minced
1 1/2 teaspoons cumin
1/4 teaspoon ground red pepper
salt
chopped fresh cilantro
Preparation
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Cook corn until tender.
Combine corn, tomato juice, cucumber, avocados, lime juice, garlic and cumin.
Put ground red pepper in a little water and heat on stove to release heat before combining it with the rest of the soup.
Chill for 1-2 hours until very cold.
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