Gazpacho with Avocado and Corn

Ingredients

• 4 ripe summer tomatoes, about 2 pounds, cored and cut into 1-inch chunks
• 1 large cucumber, peeled, seeded, and cut into 1-inch chunks
• 2 medium poblano peppers, seeded and cut into 1-inch chunks
• 1/3 cup sliced scallions
• 3 cups tomato juice, store-bought or homemade
• 2 tablespoons sherry vinegar
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 teaspoons Tabasco or hot sauce, or more, to taste
• 2 cups cooked corn kernels
• 2 ripe avocadoes, peeled and cut into small dice
• 1/2 cup packed cilantro leaves
• 8 radishes, thinly sliced, for garnish
• 2 limes, quartered, for garnish

Directions

1. Put the tomatoes, cucumbers, peppers and scallions into the bowl of a food processor. Working in batches, pulse them with quick, short bursts until everything is chopped into coarse, even pieces — you want texture here, not a smooth puree. Scrape each batch into a large bowl.
2. Pour in the tomato juice, vinegar, salt, pepper, Tabasco, and several grinds of black pepper, and stir until combined. Fold in the corn and diced avocado. Taste, then adjust the salt, vinegar and Tabasco sauce however you like. Chill for about two hours, or until cold.
3. Spoon the soup into bowls, then finish each one with cilantro leaves and radishes. Serve with lime wedges. If the gazpacho has gotten too thick in the refrigerator, or you want it colder, stir in a few ice cubes.