Summer Soup

This is a cold vegetable soup recipe I came upon, changed a bit, and served to two different sets of guests.  All requested the recipe.  It takes about 30 minutes to prepare but can be made a day or two ahead.  Nice way to use all that great produce that's on it's way.  Keeps well in the fridge. 
Serves 8 to 10. 

Place in a blender:
  6 Roma tomatoes
  1/2 red onion, peeled and chopped
  4 cloves of garlic
  fresh basil and dill to taste
  2 T lemon juice
  2 t salt or to taste
  2 T olive oil
  1/4 cup raisins
  1 red bell pepper, chopped
  pickled jalapeno to taste (optional)

Blend well on medium speed.
Slowly add 1/2 cup sun dried tomatoes while blender is running.

In a large bowl combine:
  5 more Roma tomatoes, diced
  another 1/2 cup sun dried tomatoes, diced
  1 avocado, peeled and diced
  3/4 cup frozen corn
  1/2 sweet yellow pepper, diced

Poured blended mixture over the chopped vegetables in the bowl and stir well.  Chill and serve garnished with finely chopped parsley. 

Enjoy!