Avocado Corn Gazpacho

14 ingredients
11 steps

Ingredients

  • 1 zucchini, coarsely chopped
  • 1 yellow squash, coarsely chopped
  • 1 red bell pepper, coarsely chopped
  • 1 small yellow onion, coarsely chopped
  • 1 serrano chile, seeds removed, coarsely chopped
  • 1 teaspoon chopped garlic
  • 3 ripe avocados
  • 1 1/2 cups blanched corn
  • 1/2 cup finely diced tomato
  • 1/3 cup finely chopped cilantro leaves
  • 1/2 cup lime juice
  • 5 to 5 1/2 cups ice cold water
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Directions

  1. 1
    Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly.
  2. 2
    The pieces should be small but not minced or soupy.
  3. 3
    Transfer the vegetable mixture to a large bowl.
  4. 4
    Halve and pit the avocados.
  5. 5
    Put 1/2 an avocado in the food processor and pulse to puree.
  6. 6
    Dice the remaining 1 1/2 avocados.
  7. 7
    To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper.
  8. 8
    Mix gently with a large spoon.
  9. 9
    Taste and adjust the salt and pepper, to taste.
  10. 10
    Cover and refrigerate until ice cold.
  11. 11
    Ladle into soup bowls and serve.

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