Chilled Avocado Tomato Soup

• 2 cloves garlic
• 1 cucumber, peeled and roughly chopped
• 4 cups cherry tomatoes
• 1 cup fresh corn kernels, or frozen and thawed
• 1/4 cup cold pressed extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon red chili pepper flakes
• 2 ripe avocados, cubed
• 1 cucumber, peeled and cubed
• 1/4 cup chopped fresh cilantro
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt

1. To make the topping, place the avocados and cucumber in a medium bowl.
2. Add the cilantro, lemon juice, and sea salt, and mix well.
3. Let marinate for about 5 minutes while you prepare the rest of the soup.
4. Place all the soup ingredients in a food processor.
5. Process until smooth, adding water 1 to 2 tablespoons at a time until the desired consistency is reached.
6. Ladle the soup into bowls, skimming off any foam that may have formed at the top.
7. Scoop a heaping spoonful of topping onto each portion and serve.

garlic, cucumber, cherry tomatoes, fresh corn kernels, cold pressed, freshly squeezed lime juice, freshly squeezed lemon juice, ground cumin, salt, red chili pepper, avocados, cucumber, fresh cilantro, freshly squeezed lemon juice, salt

Taken from www.cookstr.com/recipes/chilled-avocado-tomato-soup (may not work)