| | Directions | | Peel and coarsely chop red tomatoes. Place in a food processor. Process red tomatoes and salt in food processor until smooth. Pour through a cheesecloth-lined colander into a bowl, discarding seeds; cover and chill at least 8 hours. Cut corn from cobs. Peel, seed, and dice yellow tomatoes; dice bell pepper and cucumber. Slice green onions. Add pepper flakes; mince garlic. Place vegetables in a large bowl; stir in chilled tomato liquid, oil, pepper, cilantro and lime juice. Cover and chill. Peel and cube avocados; stir into soup, and serve immediately. Garnish, if desired. Yield: 8 cups. |
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| Ingredients | | - |  | 3 pounds red tomatoes |
| - | | 1 tablespoon salt |
| - | | 2 ears corn |
| - | | 2 pounds yellow tomatoes |
| - | | 1 green pepper |
| - | | 1 cucumber |
| - | | 1 clove garlic |
| - | | 1 tablespoon oil |
| - | | 1/2 teaspoon pepper |
| - | | 1 teaspoon cilantro |
| - | | 1 tablespoon lime juice (fresh) |
| - | | 2 avocados |
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