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.

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

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. welcomes your comments below (registration is NOT required).