Avocado Corn Gazpacho

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1 zucchini, coarsely chopped

1 yellow squash, coarsely chopped

1 red bell pepper, coarsely chopped

1 small yellow onion, coarsely chopped

1 jalapeno, seeds removed, coarsely chopped

1 teaspoon chopped garlic

3 ripe avocados

1 1/2 cups fresh corn, cut from 1 or 2 cobs. (frozen may be used, but when in season, you cannot beat fresh corn!)

1/3 cup finely chopped cilantro leaves

1/2 cup lime juice

5 to 5 1/2 cups ice cold water

1 teaspoon salt

1 teaspoon freshly ground black pepper

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

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