Cold Avocado Corn Soup with Garlicky Chili-Lime Chicken Splash adapted from The Garlic Box This dish is refreshing and fulfilling at the same time. It’s also great served warm or room temperature. 1 - 2 cobs of fresh corn 1 TBS olive oil 1 medium sweet onion, chopped 4 cups water 4 TBS The Garlic Box Garlicky Chili-Lime Chicken Splash 2 firm-ripe avocados 2 TBS freshly squeezed lime juice 1/2 cup freshly chopped cilantro, reserving a couple of sprigs for garnish 1/4 cup sour cream salt & pepper to taste Char fresh corn on the cob before shucking or heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes. With oven mitts on shuck corn and then cut off the cob. In a 3-quart soup pot, sauté onion in olive oil over medium-high heat until softened and beginning to turn translucent. Add corn, water, Garlicky Chili-Lime Chicken Splash to the onions and bring to a boil. Reduce heat to medium and continue to cook at a strong simmer until liquid is reduced by half, about 20 min. Remove from heat; transfer to a bowl and allow to cool to room temperature. Meanwhile, peel avocado and dice. Toss avocado with the lime juice in a bowl to keep from browning; set aside. Puree corn mixture in a blender or food processor. Add avocado & lime juice and chopped cilantro to the corn and continue to puree until relatively smooth. Place puree in the fridge for at least 1 hour to chill. Remove from fridge and fold in sour cream; season with salt & pepper to taste. Pour into individual serving bowls and garnish with cilantro sprigs. Pass the Really Garlicky Chili-Lime Chicken Splash for added flavour. Serves 4 -6 along with a salad RETURN TO THE RECIPES PRINTABLE

Avocado Corn Soup

Cold Avocado Corn Soup with Garlicky Chili-Lime Chicken Splash

adapted from The Garlic Box

This dish is refreshing and fulfilling at the same time. It’s also great served warm or room temperature.

•1 - 2 cobs of fresh corn
•1 TBS olive oil
•1 medium sweet onion, chopped
•4 cups water
•4 TBS The Garlic Box Garlicky Chili-Lime Chicken Splash
•2 firm-ripe avocados
•2 TBS freshly squeezed lime juice
•1/2 cup freshly chopped cilantro, reserving a couple of sprigs for garnish
•1/4 cup sour cream
• salt & pepper to taste

Char fresh corn on the cob before shucking or heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes. With oven mitts on shuck corn and then cut off the cob.

In a 3-quart soup pot, sauté onion in olive oil over medium-high heat until softened and beginning to turn translucent. Add corn, water, Garlicky Chili-Lime Chicken Splash to the onions and bring to a boil. Reduce heat to medium and continue to cook at a strong simmer until liquid is reduced by half, about 20 min. Remove from heat; transfer to a bowl and allow to cool to room temperature. Meanwhile, peel avocado and dice. Toss avocado with the lime juice in a bowl to keep from browning; set aside. Puree corn mixture in a blender or food processor. Add avocado & lime juice and chopped cilantro to the corn and continue to puree until relatively smooth. Place puree in the fridge for at least 1 hour to chill.

Remove from fridge and fold in sour cream; season with salt & pepper to taste. Pour into individual serving bowls and garnish with cilantro sprigs. Pass the Really Garlicky Chili-Lime Chicken Splash for added flavour.

Serves 4 -6 along with a salad

RETURN TO THE RECIPES

PRINTABLE - AVOCADO CORN SOUP.pdf

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