15-20 cherry tomatoes
1 English cucumber
1 ear corn
1 jalapeno or poblano pepper (optional)
1-2 cloves garlic
1 T olive oil, or as desired
2-3 T sherry or lime juice, or as desired
1 avocado, cubed
Cut half the cherry tomatoes in half (or quarters, if they're large enough). Dice the cucumber and cut the corn off the cob. Other diced vegetables (e.g. sweet peppers, red onion) may be added as well.
Puree the other half of the tomatoes along with the pepper and garlic. While the food processor is running, drizzle in olive oil and sherry. Mix with diced vegetables. Refrigerate for several hours or overnight if possible.
Garnish with avocado, black olives, and croutons.