Soup’s on! What? It’s August! With the mercury flirting in the 90s, a chilled soup is total perfection. This one features seasonal fresh corn and gets a super velvety texture from avocado. The addition of fresh jalapeno pepper gives the soup a hint of heat while a splash of lime juice enhances its Mexican flair. The soup is super easy and gets you out of the kitchen fast. We served it on the day it was made but if you want to make it ahead, prepare it as directed but hold off on adding the avocado until you are ready to enjoy the soup. You can get creative with toppings: thin slices of avocado, fresh corn kernels, lime zest, chopped chives all go well. I finished the soups with either a drizzle of olive oil or a drizzle of lime crèma( sour cream thinned out with lime juice). Both were invitingly delicious!
Chilled Mexican Corn and Avocado Soup
( Adapted from Heather Christo Cooks)
1 sweet onion, chopped
2 T olive oil
corn from 2 ears( yield 1 1/2 cups)
4 c chicken broth
1 jalapeno pepper, seeds, stem and membranes removed, chopped
1 large ripe avocado, peeled, pitted and chopped in chunks
juice of a lime
Toppings: lime zest, corn kernels, thin slices of avocado, lime crèma, chives, olive oil
In a medium pot, slowly cook the onion in the oil until the onion is soft. Add the corn and sauté for a minute. Add the broth, bring to a boil, reduce heat and cook 20 minutes. Bring to room temperature. Transfer to the bowl of the blender. Add the avocado, jalapeno, and lime juice. Purée until smooth. Salt to taste. Give it some chill time and it’s ready to go. Top as desired with avocado slices, chives, lime zest, corn kernels and a drizzle of olive oil or lime crèma. Refreshingly delicious!