Cook The Book: Chilled Heirloom Tomato, Corn, And Cucumber Soup With Fresh Cilantro

• 2 pounds ripe heirloom tomatoes, cored, peeled, seeded, and chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 cup raw fresh corn kernels (1 ear)
• 1 small sweet white onion, finely chopped
• Fine sea salt
• 1/2 cup peeled, diced cucumber
• 1/4 cup fresh cilantro leaves for garnish

1. In a food processor or a blender, combine 3 cups of the tomatoes, the lemon juice, half of the corn kernels, and half of the onion and puree. Taste for seasoning. Transfer to a large bowl and cover. Refrigerate until well chilled, at least 1 hour and up to 3 hours. Stir again before serving. Taste for seasoning. Serve in chilled shallow soup bowls, garnished with the remaining tomatoes, corn, and onion, the cucumber, and the fresh cilantro leaves.

tomatoes, freshly squeezed lemon juice, corn kernels, sweet white onion, salt, cucumber, fresh cilantro

Taken from www.seriouseats.com/recipes/2007/08/cook-the-book-chilled-heirloom.html (may not work)