The finished chilled tomato and corn soup. Photo: CC-wmacphailThe great bluegrass crooner Lester Flatt sang of the joys of homegrown tomatoes. Add sweet, homegrown corn to that and you've got the makings of a culinary match made in summer-time heaven. This chilled soup turns ripe, summer tomatoes and delicious sweet corn into a simple, yet exotic and refreshing soup that is sure to leave your family or guests wanting more.

Ingredients:
6 large heirloom tomatoes, juiced
1 large avocado, peeled, pitted and diced
1 cup fresh corn kernels
3 tomatoes, diced
⅓ cup chopped fresh cilantro
2 tablespoon fresh lemon juice
salt and pepper to taste

Directions:
Using a juicer, extract juice from the 6 large tomatoes.

In a medium bowl combine the tomato juice, avocado, corn, diced tomatoes, cilantro, and lemon juice.

Season with salt and pepper, as desired.

Chill well and serve.

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