Cream of corn soup with cashews and avocado

This is a perfectly refreshing soup for a beautiful summer day! For a beautiful yellow color, use yellow tomatoes but red tomatoes work just as well. 

Ingredients (serves 4)
- 3 ears of corn, boiled, kernels cut off the cob
- 1/2 cup cashews, soaked overnight, drained and rinsed
- 2 large tomatoes (preferably yellow), diced
- 1 large yellow pepper, diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 teaspoon turmeric
- 3 Tablespoons extra virgin olive oil
- 3-5 Tablespoons freshly squeezed lemon juice, to taste
- 1/2 cup - 1 cup water
- 1/2 avocado, sliced, to garnish
- a few sprigs of mint, to garnish

In a large bowl, combine the corn kernels (save about 4 Tablespoons for later, to garnish the soup) with the diced tomatoes, peppers, onion, garlic, 3 Tablespoons lemon juice, 1 teaspoon sea salt and freshly ground pepper. Toss to combine and allow to sit for about 30 minutes for the flavors to combine and juices to be extracted. Place the cashews and corn mixture into a blender. Add the turmeric, olive oil and 1/2 cup of water and purée the soup until smooth. Add remaining water if needed. Taste and adjust the seasonings to your preference. Pour the soup in individual bowls and garnish with corn kernels, avocado slices, fresh mint and a bit of turmeric. Enjoy!

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