Cold Avocado Soup

By á-174942

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

Details

Servings 4

Preparation

Step 1

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.