Ingredients
4ripe summer tomatoes,cored and cut into 1-inch chunks
1large cucumber,peeled, seeded and cut into 1-inch chunks
2medium poblano peppers,seeded and cut into 1-inch chunks
⅓cupscallions,sliced
3cupstomato juice,store bought or homemade
2tbspsherry vinegar
1tspsalt
¼tspfreshly ground black pepper
1¼tsptabasco,or hot sauce, or more, to taste
2cupscorn kernels,cooked
2ripe avocadoes,peeled and cut into small dice
½cuppacked cilantro leaves
8radishes,thinly sliced, for garnish
2limes,quartered, for garnish
Preparation
Combine the tomatoes, cucumbers, peppers, and scallions in the bowl of a food processor. In batches, pulse in a series of short bursts, or until the vegetables are coarsely but evenly chopped, but not finely pureed. Transfer to a large bowl.
Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado.
Taste and adjust the salt, vinegar, and Tabasco sauce to your liking. Refrigerate for about two hours or until cold.
Ladle the soup into bowls and top with cilantro leaves and radishes. Serve with lime wedges.
