2 medium sized English cucumbers, diced and divided (one will be pureed into the soup)
8 oz package grape tomatoes
¼ cup extra virgin olive oil
juice of 1 lime
zest of 1 lime and 1 lemon
1 tsp salt and pepper
1 jalapeño, minced (use more or less depending on your spice tolerance)
1 yellow bell pepper, diced
1 medium zucchini, diced
1 cup roasted corn
2 avocados, diced
½ cup cilantro, finely chopped
Preheat oven to 425F. Place roma tomato halves on a lined baking sheet and roast for 30-40 minutes or until tomatoes are starting to become charred and caramelized on top. Remove from oven and set aside to cool.
In a high powered blender or food processor add the roasted tomatoes and blend or process until completely smooth and pureed - a high powered blender (or stick blender) will do the best job for this. A food processor will leave you with a slightly chunkier soup. Place tomato puree in a large bowl and set aside.
Puree the grape tomatoes, garlic, 1 cucumber, olive oil, lime juice, lime zest, lemon zest, and salt and pepper - you may need to do this in batches. Mix together the roasted tomato puree and the puree of grape tomatoes and vegetables. This is the base of your soup. Taste for seasonings and adjust as necessary.
Add in the remaining diced vegetables - jalapeño, yellow pepper, zucchini, roasted corn, avocado and cilantro. Gently stir in all the diced veggies making sure to not mush the avocado.
Allow to sit in the refrigerator for at least 2-3 hours to chill and for all the flavors to merry. Serve cold with extra avocado, cilantro and lime juice on top. This is also delicious served with a side of grilled ciabatta bread!