Mexican Cold Soup

COLD SOUP.
For some reason, that statement has always seemed wrong to me. I think of soup and I think steamy, hearty, belly-warming soup. "Cold soup" means you didn't heat it up in the microwave long enough!

Boy, was I wrong! A friend of mine made some Mexican Cold Soup this weekend and it looked and smelled AH-MAZING. I knew that I had to make some. This soup is 1. Perfect for summer (and it's still warm in New Mexico!) 2. Easy easy easy to make! 3. Doesn't require any cooking whatsoever. Anyone can make this soup!



Mexican Cold Soup
Prep time: 5 minutes

2 10-1/4 oz cans tomato soup, plus 2 10-1/4 oz cans water (like you're making tomato soup!)
1/2 cup lime juice
1/2 - 1 1/2 tbsp cayenne pepper (I used 1 1/2 tbsp and it's spiiiiicy!)
1 1/2 tbsp cumin
1 cucumber, peeled and diced (I cut around the seeds as well, but that's optional)
1 avocado, diced
24 oz corn
3-5 tbsp fresh cilantro, chopped, plus more for garnish

1. In a large bowl, mix the tomato soup with water, lime juice, and spices. Add the vegetables and cilantro. Let soup get chilled in the fridge for at least an hour. Stir and serve!



*I know the sodium is through the roof here. Don't add any extra salt! There are also plenty of tomato soups that are low sodium now. I didn't have any in my pantry, so I just used regular soup. There are ways to lower that number! All in all, this soup is great for you. And the cayenne pepper? That's belly-warming. :)

This soup is hearty, filling, spicy, and yes...cold. So easy to make, so easy to eat. Enjoy!