Mexican Gazpacho

1 tsp whole cumin seeds, or 1/2 tsp ground cumin
2 cloves garlic
4 Tbs fresh lime juice
1/4 cup olive oil
2-3 tsp salt, or to taste
5 large ripe tomatoes, peeled and chopped
1 slice of day-old country bread, crust removed
Water
1 cucumber, peeled, seeded, and diced
1 red onion, peeled and diced
Kernels from two ears of corn
2 firm-ripe avocados, peeled, pitted, and cubed
6 or 7 sprigs of fresh cilantro, stems removed

Place cumin seeds in a small pan and toast over medium heat until fragrant and just beginning to brown. Remove from heat and crush with a mortar and pestle or the back of spoon. Using a mortar and pestle or a food processor, mash cumin, garlic, lime juice, olive oil, and salt together. Add tomatoes and bread and puree. Pour into a tall pitcher or large bowl. Add water to taste - you want a soup, not a salsa. Stir in corn kernels, avocado cubes, cucumber, and red onion. Taste and add lime juice, olive oil, or salt as necessary. Chill. Just before serving, add cilantro.

Source: San Francisco Bay Guardian

Prepared by: Frith for the August 2003 meeting