Thank you Nathaniel Swan.
“This is a refreshing cold summer soup.
Be sure to use the freshest and ripest ingredients for the best flavor.
Serve with a loaf of crusty bread and a little bowl of a fruity extra virgin olive oil.”
15 m 2 servings 289 cals
-4 large tomatoes
-1 avocado – peeled, pitted and diced
-1/2 cup fresh corn kernels
-2 tomatoes, diced
-1/4 cup chopped fresh cilantro
-1 tablespoon fresh lemon juice
-salt and pepper to taste
Prep will take about 15 minutes and it should be ready in 15 minutes!
Using a juicer, extract the juice of the 4 large tomatoes.
In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice.
Season to taste with salt and pepper.
Transfer to serving bowls.