|Chilled Avocado Corn Soup|
So…I’ll tell you what I cooked yesterday. My neighbor friend came for dinner so I could practice my cooking skills. This is no joke. Not cooking regularly seems to always throw off my timing or my concentration or even my taste buds. Plus cooking for someone gives me something to look forward to. And it also gives me leftovers so I can eat for the next few days.
Not to long ago I had dinner with a friend and we were served a chilled soup. We both agreed that chilled soups were not our fave. Then the Brazilian cucumber soup was served that came with our entrees. It was so good we licked the bowl clean. That led me to try the above soup as it had many of my favorite ingredients like corn and avocado and garlic. Needless to say, I think I am now a fan of cold soups. At least until I meet one I don’t like!
It was a relaxing night with a soft breeze that soothed us during dinner. Or maybe it was the taste of summer; a summer that is quickly coming to an end. Soon I’ll be heading to
where it is winter. Maybe I am just trying to hang on a bit longer to my favorite summer foods or maybe to the delicious summer nights. In any case, we had a peaceful evening with talking and eating and stars to fill our soul. South Africa
Enjoy this soup. You would never guess that it contains not a drop of cream, well, except as a garnish. Silky and refreshing and green... Oh, it is so pretty. And perfect for a stunning summer evening.
Chilled Avocado Corn Soup (adapted from the yellow Gourmet cookbook)
2 ears of shucked corn
4 c water
1 ¼ c chopped white onion
1 smashed garlic clove (I say make it a big one)
1 serrano chile, stemmed, but not seeded, chopped
2 firm, but ripe Haas avocados
3 T fresh lime juice
¼ c crema (Mexican sour cream) or sour cream
Cut kernels from cob. Save cobs for broth but cut in half.
Combine kernels, cobs, 4 c water, ½ c onions, garlic and salt in pot. Bring to a boil and boil until liquid is reduced by a cup. This takes about 20 minutes. Cool broth and discard cob.
Puree mixture with remaining onions and chile in a blender but I don’t have one, so I use an immersion blender. Works great! Pour mixture through a fine mesh sieve placed over a large bowl. Press hard on solids to extract all broth. (You can now throw this delicious corn mixture away but don’t. In this house we waste no corn of any kind. I’ll show you what you can do with it tomorrow. It is sooo cool.)
Now halve, pit and peel one avocado. Along with the lime juice add to blender or use your immersion blender and puree until smooth. This is like magic.
Cover with plastic wrap placed directly on the surface of the soup. Chill.
NOW! Make your cilantro oil.
Garnish of Cilantro Oil (or buy cilantro pesto and use the oil for your drizzle)
1 c coarsely chopped fresh cilantro
¼ c olive oil
½ t salt
Combine cilantro, oil and salt in a large mixing cup. Using your favorite blender, puree this well. Now take this mixture and put through a fine mesh sieve which is place over another smaller cup and let it drain. Don’t press on it, but feel free to give it some good stirs to extract the oil. It is sooo good.
To assemble your soup:
Cut remaining avocado into pretty slices or using a melon baller make pretty little balls.
Ladle soup into a bowl. Place pretty avocado balls or slices on top. Drizzle with cilantro oil and a dollop of crema.
Perfect for a starry night!