Avocado Corn Gazpacho

Ingredients

• 3  avocados ripe
• 1 teaspoon pepper black freshly ground
• 0.3 cup cilantro leaves finely chopped
• 1.5 cups regular corn fresh
• 1 teaspoon garlic chopped
• 1  jalapeño seeds removed, coarsely chopped
• 0.5 cup juice of lime 
• 1  bell pepper red coarsely chopped
• 1 teaspoon salt 
• 5 cups water ice cold
• 1 small onion yellow coarsely chopped
• 1  baby squash yellow coarsely chopped
• 1  zucchini coarsely chopped

Equipment

• food processor
• bowl
• ladle

Directions

1. Watch how to make this recipe.
2. Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy.
3. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper.
4. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve.