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This recipe comes from the Bay area vegetarian society. An easy cold soup for hot weather. No cooking involved.

Mexican Gazpacho a la Butano de Team Banana

1/2 tsp ground cumin
2 cloves garlic
4 Tbs fresh lime juice
1/4 cup olive oil
2 tsp salt, or to taste
5 large ripe tomatoes, chopped
1 cucumber, seeded & diced
1 red onion, peeled and finely diced
kernels from 2 ears of corn
2 firm-ripe avocados, peeled, pitted and cubed
6-7 sprigs of fresh cilantro, stems removed

Mix cumin, garlic, limejuice, olive oil and salt together in food processor. Add tomatoes and puree. Pour into large bowl and add water if soup is too thick. Stir in corn, avocado, cucumber and red onion. Taste and add lime juice, olive oil, or salt as necessary. Chill. Add cilantro just before serving.