Cold Avocado-Corn Soup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2ripe Haas avocados
- ½cup fresh lime juice
- 6cups defatted chicken stock
- Kernels from 6 ears fresh corn on the cob
- 1jalapeno pepper, seeded and minced
- Salt to taste
- 2tablespoons chopped coriander leaves
- Baked white corn tortilla chips
Preparation
- Step 1
Split one of the avocados, remove the pit, peel and dice it. Place it in a food processor with the lime juice. Process until smoothly pureed.
- Step 2
Place the avocado puree in a saucepan. Stir in the stock. Bring to a simmer. Stir in the corn and jalapeno pepper and cook five minutes.
- Step 3
Split the second avocado and remove the pit and the peel. Quarter the halves and slice them thin. Add the sliced avocado to the soup. Remove from the heat, cover and refrigerate until cold. To serve, check seasoning and add the coriander. Serve with tortilla chips on the side.
Private Notes
Comments
I found this recipe improved by just before serving adding some yogurt (or you could use sour cream), hot sauce and tortilla chips to finish it. That way it becomes almost like a corn based tortilla soup! It was equally good hot and cold with those additions.
We were disappointed in this recipe. It could have been that the corn we used was not not as good as usual but we found the lime juice was over powering. The avocado was lost and the soup was rather bland.
I made this soup the night before. It tasted awful, but I let it mellow overnight and this morning it's wonderful!!! Definitely needs 12 hours to mellow the lime juice, but it's worth waiting for.