Chilled Avocado Tomato Soup - cooking recipe

Ingredients
    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
    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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