Cucumber and Avocado Gazpacho

~from Savoring Time in the Kitchen

2 ripe avocados, halved, seeded, peeled, and cut up
1 large or several small cucumbers , unpeeled, seeded and cut up (12 ounces net weight)
1 cup lightly packed fresh basil leaves
1 clove garlic, peeled
2 green onions, trimmed and cut up
Zest and juice of 1 lime
1/2 teaspoon salt
1/4 teaspoon ground black pepper 

2 cups Corn Stock – recipe below 
Garnish: finely chopped cucumber and sautéed corn kernels 

To make corn stock, slice kernels from 2 or 3 fresh ears corn (reserve some corn kernels for garnish and use or freeze the rest). In a large saucepan, bring the cobs and 6 cups chicken or vegetable stock to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Let cool, then discard cobs. Strain and chill, covered, 4 days or freeze up to 3 months. 

For the gazpacho, puree all ingredients (except garnish and corn stock) in a blender or in a large bowl with an immersion blender. Add corn stock to desired consistency. Adjust seasonings as necessary

Transfer to a bowl and cover surface with plastic wrap to prevent browning. Chill for 2 to 24 hours; stir before serving. 

When serving, garnish with chopped cucumber, corn kernels or basil sprigs.

Adapted from Midwest Living