Gazpacho

In a blender or food processor combine 2 peeled and seeded cucumbers, 1 kilo seeded and chopped tomatoes, 1 small red bell pepper (chopped), 1 clove garlic, 3 tablespoons lemon juice, 1 tablespoon olive oil, and ½ cup water. Puree until smooth. Season with salt and pepper. Chill until ready to serve. Before serving, top with whole corn kernels, sliced red onions, and chopped avocado.

TIP: If you want a chunkier soup, don’t puree all the cucumber. Set aside 1 cup diced cucumber and stir it into the soup after it has been pureed.