Cold Avocado Corn Soup with Garlicky Chili-Lime Splash

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This dish is refreshing and fulfilling at the same time. 

Serves 4 - 6 along with a salad

  • 1 - 2 cobs of fresh corn 
  • 1 Tbsp olive oil 
  • 1 medium sweet onion, chopped 
  • 4 cups water 
  • 4 Tbsp The Garlic Box Garlicky Chili-Lime Chicken Splash 
  • 2 firm-ripe avocados 
  • 2 Tbsp freshly squeezed lime juice 
  • ½ cup freshly chopped cilantro, reserving a couple of sprigs for garnish 
  • ¼ cup sour cream 
  •  salt & pepper to taste 
  • optional garnishes: chopped avocado, fresh salsa, finely diced bell peppers, sour cream

Char fresh corn on the cob before shucking or heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes. With oven mitts on shuck corn and then cut off the cob. 

In a 3-quart soup pot, sauté onion in olive oil over medium-high heat until softened and beginning to turn translucent. Add corn, water, Garlicky Chili-Lime Chicken Splash to the onions and bring to a boil. Reduce heat to medium and continue to cook at a strong simmer until liquid is reduced by half, about 20 min. Remove from heat; transfer to a bowl and allow to cool to room temperature. Meanwhile, peel avocado  and dice. Toss avocado with the lime juice in a bowl to keep from browning; set aside.  Puree corn mixture in a blender or food processor. Add avocado & lime juice and chopped cilantro to the corn and continue to puree until relatively smooth. Place puree  in the fridge for at least 1 hour to chill. 

Remove from fridge and fold in sour cream; season with salt & pepper to taste. Pour into individual serving bowls and garnish with cilantro sprigs. Pass the Really Garlicky Chili-Lime Chicken Splash for added flavour. 

More recipes from The Garlic Box, makers of field to fork gourmet products featuring Ontario grown garlic


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