Cold Avocado Soup

Name: Cold Avocado Soup
Yield: 6
Ingredients: 3 ea Haas avocados; 1 1/2 cups Veggie broth; 1/4 cup Minced scallions; 2 Tbsp Fresh lime juice; 2 Tbsp Fresh cilantro, minced; 1/2 tsp Cayenne; 1 cup Cream, heavy; 1 tsp Salt; as needed Cooking oil; 1/2 tsp Cumin; 1/2 tsp Salt; 1 cup (see note for Grain-Free, Keto & Paleo diets) Corn kernels, fresh or frozen; enough for each serving Fresh cilantro sprigs

June 22, 2007 Dorothy W. - Veg Entertaining

About

Can be made hours ahead or just at meal time. Makes 4 – 6 Servings. Yum, Yum, Yum, Yum!

Soup

Haas avocados		3 ea
Veggie broth		1 1/2 cups
Minced scallions		1/4 cup
Fresh lime juice		2 Tbsp
Fresh cilantro, minced		2 Tbsp
Cayenne		1/2 tsp
Cream, heavy		1 cup
Salt		1 tsp

Garnish

Cooking oil		as needed
Cumin		1/2 tsp
Salt		1/2 tsp
Corn kernels, fresh or frozen		1 cup (see note for Grain-Free, Keto & Paleo diets)
Fresh cilantro sprigs		enough for each serving

Directions

Pit and peel avocados. Cut into 1/2″ chunks.
Using food processor, blend all ingredients (except cream) in batches.
Chill in a soup tureen or large pitcher.
Add cream just before serving.

To make the garnish

In skillet, warm cooking oil over medium heat. Add cumin, salt and corn.
Cook until fragrant and brown, about five minutes. Stir occasionally.
Garnish each bowl of soup with two tablespoons of the corn and two sprigs of cilantro.

Editor’s Notes

This recipe can be made Grain-Free, Keto or Paleo friendly by omitting the corn. Instead, consider using an allowed vegetable in the garnish.
This recipe would make a nice side dish on St. Patrick’s Day.
The above feature photo by Katarzyna Hurova is not a picture of the actual final product of this recipe. Photo has been used for graphical enhancement. This recipe does not include avocado chunks as part of the garnish, but could be added if so desired.