Chilled Corn Avocado Soup Recipe
Posted on 18th of June, 2012 by Lévana
Corn and avocados are natural partners in this corn avocado soup and many other treats. Fresh corn is plentiful in summer, by all means use it. But if for some reason you can’t get it, frozen corn will be a good runner up in this corn avocado soup.
Keep all ingredients cold if you intend to serve the corn avocado soup immediately. If not, chill a few hours. Like all dishes involving avocado, it is best to serve tis corn avocado soup on the day you make it, or no more than a day later.
Corn kernels from 4 ears fresh corn (settle for 1 pound frozen corn kernels)
2 ripe avocados
juice and zest of 2 lemons
1-2 jalapeno peppers
5-6 sprigs cilantro, tough stems removed
4 cups milk or dairy-free milk (rice, soy, almond etc…)
Salt and ground white pepper to taste
Blend all ingredients in a blender, in batches if necessary, until perfectly smooth. Add a little cold water or milk if necessary to obtain a smooth light soup. Chill completely before serving.