Gazpacho with Avocado and Corn Recipe | SimplyRecipes.com

Name: Gazpacho with Avocado and Corn Recipe | SimplyRecipes.com
Ingredients: 4 ripe summer tomatoes, about 2 pounds, cored and cut into 1-inch chunks; 1 large cucumber, peeled, seeded, and cut into 1-inch chunks; 2 medium poblano peppers, seeded and cut into 1-inch chunks; 1/3 cup sliced scallions; 3 cups tomato juice, store-bought or homemade; 2 tablespoons sherry vinegar; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 1/4 teaspoons Tabasco or hot sauce (or more), to taste; 2 cups cooked corn kernels; 2 ripe avocadoes, peeled and cut into small dice; 1/2 cup packed cilantro leaves; 8 radishes, thinly sliced (for garnish); 2 limes, quartered (for garnish)

"Gazpacho is meant for hot summer nights when turing on the stove is a chore. Add avocado and corn for a more complete meal! Gazpacho needs to be made ahead and chilled, but that also means you have lunch or dinner right in the fridge, ready whenever you are...."

INGREDIENTS

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4 ripe summer tomatoes, about 2 pounds, cored and cut into 1-inch chunks

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1 large cucumber, peeled, seeded, and cut into 1-inch chunks

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2 medium poblano peppers, seeded and cut into 1-inch chunks

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1/3 cup sliced scallions

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3 cups tomato juice, store-bought or homemade

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2 tablespoons sherry vinegar

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1 teaspoon salt

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1/4 teaspoon freshly ground black pepper

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1 1/4 teaspoons Tabasco or hot sauce (or more), to taste

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2 cups cooked corn kernels

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2 ripe avocadoes, peeled and cut into small dice

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1/2 cup packed cilantro leaves

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8 radishes, thinly sliced (for garnish)

•

2 limes, quartered (for garnish)

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