| This recipe was in the Fort Worth (maybe Dallas?) paper years ago. It is from Michael Downard who was, at the time, employed by Whole Foods Market in Richardson TX. I have added my own notes.
I have made it several times since and like it a lot.
1 pound frozen cut corn (I don’t like frozen corn so much so I get corn on the cob, cook it, and slice it off.)
30 ounces tomato juice
1 pound cucumbers (I halve this amount since DH and I are not crazy about cucumbers but this amount tastes good to me)
2 fresh, ripe avocados
2 1/2 ounces lime juice (this usually works out to be the juice of one lime for me, or close enough that I don’t bother cutting into a second one)
1/2 ounce minced garlic (or if you are me, more)
1 1/2 t ground cumin
1 t sea salt (I use less and work my way up because the tomato juice is salty and sometimes this is too much)
half a bunch of cilantro
pinch of cayenne or to taste (I will warn you that this takes a little while to fully "steep" into the soup. Once I got carried away and it tasted good at first but a few hours later it was too hot for me)
Gather all ingredients.
Thaw the corn.
Peel, seed and cut cukes into ¼ inch pieces (I guess that means dice. That is what I do)
Chop cilantro
Combine all ingredients EXCEPT avocado.
Mix well.
Halve avocado, remove pit, spoon out pulp and dice into 1/4" pieces.
Add to other ingredients and fold carefully to mix in the avocado but not so you turn the avocado to mush.
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