GARDEN FRESH GAZPACHO Recipe

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.