Mexican Corn Soup w/ Pepper Relish- Raw Food Recipe

Summer time screems cold food.  Most people eat a lot of fruit or have salads, but what about soup? One of the more familar cold soups is gazpacho, which is delicious, but there are sooo many more to choose from. I decided to do a entire week dedicated to cold raw soups. My first recipe is for this mexican corn soup, which is unbeilivably good!!! Corn is in season now and is so sweet and yummy.  The mexican spices pair very nicely with this ingredient.  Feel free to use frozen corn if fresh is not available.  You can even make the Pepper relish as a side dish for a meal..its great on its own, but works well in the soup as added texture and color. Enjoy!

Pepper Relish
1c Bell Pepper, small dice (i used red,orange and yellow)
1c Corn
2T chives, finely chopped

Corn Broth
1lb Carrots, juiced
1bunch Celery, juiced
2c Corn
1c Water
1/8 t Chili Powder
1/2t Ground Cumin
1/2t Ground Corriander
Salt and Pepper to taste

step 1- mix all ingredients for pepper relish in a bowl and set aside
step 2- Put 2c corn and 1c water in a blender and puree on high until smooth (about 1 minute)
step 3- Add the carrot and celery juice and spices to corn puree
step 4- blend for a few seconds to incorporate eveything
step 5- taste for seasoning and adjust to your liking
step 6- spoon some of the relish in a bowl and pour soup over
step 7- Enjoy:)