Chilled Corn Soup with Avocado Recipe
Chilled Corn Soup
It is practically as easy to make as smoothie!
It is deliciously refreshing. Talk about a summer treat! And no cooking whatsoever. Do not hesitate to serve it to company.
Corn and avocados
They are natural partners, in this chilled corn soup and many other treats. Avocados give the soup its unctuousness.
Anything with corn in it, I love, in soups, salads, muffins, bread. It is plentiful in summer, and used raw in salads. And if you cook it as a plain accompaniment to BBQs and other meals, it doesn’t need more than a couple minutes in boiled water.
It is that tender and sweet! But if for some reason you can’t get it, frozen corn will be a good runner up in this chilled corn soup.
Keep all ingredients cold if you intend to serve the corn soup immediately. If not, chill a few hours. Like all dishes involving avocado, it is best to serve the soup on the day you make it, or no more than a day later.
For those of us avoiding milk and cream, we have an extensive selection of dairy-free milks, some of them quite delicious and creamy. They will do the trick in recipes that call for milk.
- Corn kernels from 4 ears fresh corn
- 2 ripe avocados
- 1 tablespoon lemon zest
- 1-2 jalapeno peppers
- 5-6 sprigs cilantro, tough stems removed (don’t like cilantro? Use dill)
- 4 scallions
- 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.
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