Cold Avocado Soup

Cold Avocado Soup
Cold Avocado Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    large ripe avocados peeled, pitted, and cut into 1/2" pieces

  • 1 1/2

    cups chicken stock

  • 1/4

    cup minced scallions

  • 2

    tablespoons fresh lemon juice

  • 2

    tablespoons minced fresh cilantro plus

  • 6

    sprigs fresh cilantro

  • 1 1/2

    teaspoons salt

  • 1/2

    teaspoon cayenne

  • 1

    cup heavy cream

  • 1

    tablespoon olive oil

  • 1

    cup corn kernels

  • 1/2

    teaspoon cumin

Directions

In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt, and the cayenne. Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving. In a small skillet, heat the oil over medium-high heat. Add the corn kernels, cumin, and remaining 1/2 teaspoon salt, and cook until fragrant and golden brown, about 5 minutes, stirring occasionally. Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro. This recipe yields 4 to 6 servings.

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