Best 2 Cool Avocado Corn Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Cool Avocado Corn Soup: A Refreshing and Flavorful Summer Delight**

Escape the summer heat with a bowl of our tantalizing Cool Avocado Corn Soup, a delightful culinary creation that blends the vibrant flavors of fresh avocados, sweet corn, and a hint of spice. This creamy and refreshing soup is not only packed with flavor but also boasts an array of health benefits, making it the perfect choice for a nutritious and satisfying meal. Dive into this culinary journey and discover the symphony of flavors that await your taste buds.

**Recipes Included:**

1. **Classic Cool Avocado Corn Soup:** Embark on a culinary adventure with this timeless recipe, where the harmonious blend of avocado, corn, and vegetable broth creates a velvety smooth and flavorful soup.

2. **Roasted Corn and Avocado Soup:** Elevate your soup experience with this smoky and aromatic variation. Roasted corn adds a delightful depth of flavor, while avocado lends its creamy richness, resulting in a tantalizing soup that will leave you craving more.

3. **Spicy Avocado Corn Soup:** Ignite your taste buds with this vibrant recipe, where a touch of jalapeño brings a subtle heat that complements the sweetness of the corn and avocado. This soup is perfect for those who enjoy a touch of spice in their culinary creations.

4. **Avocado Corn Soup with Black Beans:** Embark on a flavorful journey with this hearty and satisfying soup. Black beans add a boost of protein and fiber, while avocado and corn provide a creamy and sweet contrast. This recipe is a delightful fusion of flavors and textures.

5. **Avocado Corn Soup with Shrimp:** Indulge in a seafood lover's delight with this exquisite recipe. Plump shrimp are sautéed to perfection and added to the creamy avocado corn soup, creating a harmonious blend of flavors that will tantalize your senses.

Check out the recipes below so you can choose the best recipe for yourself!

COLD AVOCADO CORN SOUP WITH CILANTRO OIL



Cold Avocado Corn Soup With Cilantro Oil image

Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.

Categories     Soup/Stew     Fruit     Herb     Vegetable     Freeze/Chill     Avocado     Corn     Summer     Chill     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

For soup
1 fresh or frozen ear of corn, shucked
4 cups plus 2 tablespoons water
1 garlic clove, smashed
1 1/2 teaspoons salt
1 1/4 cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
2 firm-ripe California avocados (1 to 1 1/4 lb total)
3 tablespoons fresh lime juice
1/4 cup crema or sour cream
For cilantro oil
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 teaspoon salt
Special Equipment
a 3/4-inch melon-ball cutter

Steps:

  • Make soup:
  • Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
  • Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
  • Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
  • Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
  • Prepare cilantro oil while soup chills:
  • Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
  • Assemble soup:
  • Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
  • Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
  • Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.

COLD AVOCADO-CORN SOUP



Cold Avocado-Corn Soup image

Provided by Florence Fabricant

Categories     easy, lunch, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 ripe Haas avocados
1/2 cup fresh lime juice
6 cups defatted chicken stock
Kernels from 6 ears fresh corn on the cob
1 jalapeno pepper, seeded and minced
Salt to taste
2 tablespoons chopped coriander leaves
Baked white corn tortilla chips

Steps:

  • Split one of the avocados, remove the pit, peel and dice it. Place it in a food processor with the lime juice. Process until smoothly pureed.
  • Place the avocado puree in a saucepan. Stir in the stock. Bring to a simmer. Stir in the corn and jalapeno pepper and cook five minutes.
  • Split the second avocado and remove the pit and the peel. Quarter the halves and slice them thin. Add the sliced avocado to the soup. Remove from the heat, cover and refrigerate until cold. To serve, check seasoning and add the coriander. Serve with tortilla chips on the side.

Tips:

  • For the best flavor, use ripe avocados and fresh corn kernels. If using frozen corn, thaw it completely before using.
  • To make the soup creamier, blend it until smooth. You can also add a dollop of sour cream or yogurt before serving.
  • If you don't have a blender, you can mash the avocado and corn kernels with a fork. The soup will be chunkier, but still delicious.
  • Serve the soup chilled or at room temperature. It's also great as a dip for tortilla chips or vegetables.
  • To make a vegan version of the soup, omit the sour cream and use vegetable broth instead of chicken broth.

Conclusion:

This cool avocado corn soup is a refreshing and flavorful dish that's perfect for summer. It's easy to make and can be tailored to your liking. Whether you like it creamy or chunky, mild or spicy, this soup is sure to please everyone at the table.

Related Topics