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
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.
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Shohag Gazi
[email protected]This soup is a keeper! I'll definitely be making it again and again.
Clement chinedu
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover corn and avocado.
Moises Garcia
[email protected]This soup is perfect for a summer party. It's light and refreshing, and it's easy to make ahead of time.
Lilian Brown
[email protected]I made this soup for my vegan friend and she loved it! It's a great option for people with dietary restrictions.
Omega Chembe
[email protected]This is the best cold soup I've ever had. It's so refreshing and flavorful.
Roman Gurung
[email protected]I've made this soup several times now and it's always a hit. My friends and family love it!
Aaden Chaffin
[email protected]This soup is so easy to make and it's packed with flavor. I love the creamy texture and the bright, summery taste.
Dilpreet Sanghera
[email protected]I'm not a huge fan of avocado, but this soup was still really good. The corn and cilantro flavors really shine through.
Mohammed alknane
[email protected]I made this soup for my family and they all loved it! It's a great way to use up leftover corn.
Saymon Khan
[email protected]This was a great recipe! I'll definitely be making it again.
Bena Muli
[email protected]This soup is so creamy and flavorful! I love the combination of avocado and corn.
Preya Simon
[email protected]I love the simplicity of this recipe. It's easy to make and the ingredients are all healthy and affordable.
Suraj Bholan
[email protected]This is the perfect soup for a hot summer day. It's light and refreshing, and the avocado and corn give it a creamy, rich flavor.
Subira Urassa
[email protected]I made this soup for a party last weekend and it was a hit! Everyone loved the creamy texture and the bright, summery flavors.
Michelle Alverez
[email protected]This cold avocado corn soup is a refreshing and flavorful summer dish. The cilantro oil adds a nice touch of brightness and herbiness.