Cold Avocado Soup
Makes 4 - 6 servings
- 3 large, ripe avocados, peeled, pitted and cut into 1/2-in pieces
- 1 1/2 C chicken stock
- 1/4 C minced scallions
- 2 T fresh lemon juice
- 2 T minced fresh cilantro, plus 6 sprigs
- 1 1/2 tsp. salt
- 1/2 tsp. cayenne
- 1 C heavy cream
- 1 T olive oil
- 1 C corn kernels
- 1/2 tsp. cumin
- 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.
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