Gazpacho, Cold Soup

Photo: flickr user Matt Ryall

Ingredients

2 lg. ears corn OR

2 cups frozen whole kernel corn, thawed

Boiling salted water

2 med. cucumbers

2 avocados, peeled, cut in sm. pieces

5 med. tomatoes, seeded, finely chopped (1 ½ lb.)

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Canned or homemade hot chile salsa

Preparation

Cook ears of corn or thawed frozen corn in boiling salted water 5 minutes; drain. If using fresh corn, slice kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Place corn in a tureen or serving bowl.

Peel cucumbers. Cut in half lengthwise and scrape out seeds. Cut cucumbers into small pieces. Add cucumber pieces, avocado pieces, and tomato to corn. Add salt and pepper; mix well. Taste and add more seasoning if needed. Add chile salsa to taste or serve salsa separately in a small bowl. Refrigerate 1 hour. Serve cold. Makes 10-12 servings.