Start to finish: 1 hour plus chilling time
Hands-on time: 1 hour
Servings: 4 (about 6 1/2 cups)
4 cups coarsely chopped, peeled, English (seedless) cucumbers plus 1 cup diced peeled cucumber
2 cups coarsely chopped plum tomatoes plus 1 cup finely diced tomatoes
3 teaspoons kosher salt, divided
1 cup coarsely chopped avocado plus 1 cup finely diced avocado tossed with 2 teaspoons fresh lime juice
1/2 cup coarsely chopped roasted peeled poblano peppers or 1/2 cup drained canned green chiles
1/4 cup packed cilantro (stems and leaves)
1 peeled smashed garlic clove
3 tablespoons fresh lime juice
2 tablespoons vegetable oil, preferably grapeseed
2 cups fresh corn kernels
2 cups Homemade Tortilla Strips (recipe follows) or crushed store-bought tortilla chips
Toss the coarsely chopped cucumbers and coarsely chopped tomatoes with 2 teaspoons salt in a bowl and set them aside for 15 minutes. In a separate bowl, toss the finely diced cucumber and finely diced tomato with another teaspoon salt and set them aside.
Working in batches if necessary, blend the coarsely chopped cucumber, coarsely chopped tomato, coarsely chopped avocado, poblano, cilantro, garlic, lime juice, and oil in a blender until very smooth. Transfer to a bowl and stir in three-fourths of the finely diced cucumber and tomato mixture and the juice from the bowl they were in, three-fourths of the diced avocado, and all of the corn.
Chill until very cold. Ladle into bowls and top each portion with some of the reserved diced vegetables and tortilla chips.
Homemade Tortilla Strips
Makes 2 cups
Start to finish: 25 minutes
Hands-on time: 15 minutes
2 tablespoons vegetable oil, preferably grapeseed
2 teaspoons chili powder
1/2 teaspoon kosher salt
8 (6-inch) corn tortillas
Preheat the oven to 400°F. Combine the oil, chili powder, and salt in a small bowl and brush over 1 side of each tortilla. Cut the tortillas in half and then into 1/4-inch strips. Arrange strips on a rimmed baking sheet and bake on the middle shelf of the oven until crisp, about 8 minutes.
