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Chilled Avocado-Tomato Soup
Try this cold soup when the heat is getting to you. It's a good source of vitamins, and the avocado gives you omega-three fatty acids.
2 cups cut corn, fresh or frozen
4 cups tomato juice
1 cucumber, peeled and cubed (seeded, if the seeds are large)
2 ripe avocados, peeled, pitted and cubed
4 tablespoons fresh lime or lemon juice
large garlic clove, minced or pressed
1 1/2 teaspoon ground cumin seeds
1 teaspoon red pepper
Salt to taste
Chopped fresh cilantro, optional
1. Cook the corn in boiling water until just tender and drain well.
2. Combine the corn with the rest of the ingredients.
3. Chill for one to 2 hours or until very cold.
The Moosewood Collective, Sundays at Moosewood Restaurant, Simon and Schuster/Fireside, New York, New York, 1990.