California Gazpacho

3 cups fresh corn kernels

6 ripe tomatoes, chopped, including the juices

1 red bell pepper, chopped

1 green bell pepper, chopped

2 ripe avocados, peeled and chopped

2 stalks celery, chopped

4 green onions, whites only, chopped

4 Tbs. olive oil

1 Tbs. fine sea salt

2 tsp. hot sauce

1 Tbs. sherry vinegar

Gently toss all the ingredients together in a nonmetallic bowl. Allow to stand for 20 minutes before serving for the flavors to blend. Serve chilled or at room temperature.

(Rebecca Ets-Hokin)