Post-Surveillance Gazpacho This recipe is slightly adapted from Moosewood Restaurant’s Gazpacho a la Guadalajara. •2 cups fresh corn, cut from the cob and boiled •4 cups tomato juice •1 cucumber, peeled and cubed •2 avocados, peeled, pitted, and cubed •4 tablespoons fresh lime juice •1 clove garlic, minced •1 1/2 teaspoons ground cumin •1/4 teaspoons ground cayenne pepper •Salt •Fresh cilantro for garnish Combine all ingredients. Chill 1 to 2 hours before serving.
