Gazpacho with Avocado and Corn

A cool and tasty gazpacho soup made with avocado and corn, which add creaminess and sweetness.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, chopped
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 4 cups tomato juice
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup corn kernels, cooked
• Fresh cilantro leaves for garnish

Instructions:

In a blender, combine tomatoes, cucumber, red bell pepper, red onion, and garlic

Blend until smooth, gradually adding tomato juice, red wine vinegar, and olive oil

Season with salt and pepper to taste

Chill the soup in the refrigerator for at least 2 hours to let the flavors meld

Before serving, stir in diced avocado and cooked corn

Garnish with fresh cilantro leaves

Serve chilled and enjoy!