Chilled Mexican Corn and Avocado Soup

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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!

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