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The Whole Foods Kosher kitchen

Chilled Corn Avocado Soup Recipe

Posted on 18th of June, 2012 by Lévana

cold soup with avocado, cucumber and yogurt in a glass beaker


My Chilled Corn Avocado Soup Recipe is as simple to make as a smoothie, and deliciously refreshing. Talk about a summer treat! And no cooking whatsoever. Do not hesitate to serve it to company.

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.

Ingredients:
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 scallions
4 cups  milk or dairy-free milk (rice, soy, almond etc…)
Salt and ground white pepper to taste

Instructions:

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.

Filed under: Avocado Recipes, Cold Soup Recipes, Corn Recipes, Gluten Free Recipes, Jalapeno Recipes, Recipes, Summer Soup Recipes

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