Gazpacho with Avocado and Corn
- 4 ears white corn, cooked and cut off cob
- 1 (46 ounce) can tomato juice
- 2 cucumbers, peeled and cubed (or 1 English hothouse cucumber)
- 3-4 ripe avocados, cubed
- 2 limes, squeezed
- 3 minced cloves garlic
- 1 1/2 teaspoons cumin
- 1/2 teaspoon red (cayenne) pepper
- 1/2 bunch cilantro, chopped
- Mix all ingredients and chill.
- Can add more juice if needed for desired consistency.
Serve with lime slice or sprinkle with fresh chopped cilantro