Name: Cool Avocado-Corn Soup Recipe
Prep time: 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: US
Ingredients: 3 ripe avocados, peeled, pitted, and cubed; 2 tablespoons finely chopped red onion; 0.5 teaspoon minced fresh garlic; 1 cup high-quality chicken broth (preferably homemade or low-sodium); 0.25 cup plain, low-fat Greek yogurt; 0.25 cup fat-free half-and-half; 3 tablespoons freshly squeezed lemon juice; 1.5 teaspoons sriracha chile-garlic sauce (adjust to taste); Sea salt and freshly ground black pepper to taste; 0.75 cup frozen corn kernels, thawed and lightly charred (optional); 4 cooked, peeled, and deveined medium shrimp, chilled

Embark on a culinary journey with this chilled avocado-corn soup, a symphony of textures and tastes. Creamy avocado meets sweet corn, elevated by a hint of spice and a luxurious shrimp garnish. Prepare for a refreshing and elegant experience.

Follow The Directions

01

Step

In a food processor or high-powered blender, combine the avocado, red onion, garlic, and chicken broth. Process until completely smooth and creamy. (Approximately 2-3 minutes)

02

Step

Transfer the mixture to a bowl. Gently stir in the Greek yogurt, half-and-half, lemon juice, and sriracha chili sauce. Season with sea salt and freshly ground black pepper to taste. Fold in the thawed corn kernels. (Approximately 5 minutes)

03

Step

Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the soup to prevent skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly. (Minimum 2 hours)

04

Step

Before serving, taste the soup and adjust seasonings as needed. Ladle the chilled soup into bowls and garnish each serving with a chilled shrimp. A drizzle of olive oil or a sprinkle of fresh cilantro can be added for extra flair. (Approximately 5 minutes)

For an extra layer of flavor, lightly char the thawed corn kernels in a dry skillet before adding them to the soup.
If you prefer a smoother soup, strain it through a fine-mesh sieve after blending.
This soup can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator.
Consider adding a small dice of cucumber or bell pepper for added crunch and freshness.
For a vegan option, substitute the chicken broth with vegetable broth and omit the Greek yogurt, or replace it with a plant-based alternative.

Abigale Wyman

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