COOL AVOCADO-CORN SOUP RECIPE
Get ready for a creamy and velvety soup with layers of bright flavor. The corn brings a little crunch, and the shrimp garnish adds a touch of elegance.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Swanson®
Time 2h15m
Yield 4
Number Of Ingredients 11
Steps:
- Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
- Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
- Ladle the soup into bowls. Garnish each serving with a single shrimp.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 23.1 g, Cholesterol 19.9 mg, Fat 24 g, Fiber 11 g, Protein 7.1 g, SaturatedFat 4 g, Sodium 423.2 mg, Sugar 4 g
COLD AVOCADO CORN SOUP WITH CILANTRO OIL
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.
COLD AVOCADO-CORN SOUP
Provided by Florence Fabricant
Categories easy, lunch, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
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.
CHILLED SWEET CORN BROTH WITH CRAB AND AVOCADO SALAD
Steps:
- Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
- Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.
AVOCADO CORN GAZPACHO
It's a meal with some tortilla chips and a light green salad.
Provided by Food Network
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve.
CHILLED CORN SOUP WITH SHRIMP AND AVOCADO
From the Miami Herald; Chef Giancarla Bodoni recommends using organic products in this luxurious soup, which makes an impressive first course or, on a hot day, a light main course. Prep time includes chilling time.
Provided by Raquel Grinnell
Categories Corn
Time 3h
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook about 3 minutes, stirring, until translucent. Add corn, milk and 2 1/2 cups water. Season with salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer, covered, about 45 minutes.
- Process soup in a blender or food processor or with an immersion blender until as smooth as possible. Pour through a fine mesh strainer over a bowl, pressing firmly with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Refrigerate liquid, covered, at least 2 hours.
- Meanwhile, bring a pot of water to a boil. Add the shrimp and cook until they just begin to float. Drain and place in a bowl of ice and water. When chilled, drain, peel and devein the shrimp, and cut into 1/2-inch pieces. Combine in a bowl with the avocado, shallots and basil. Season with salt, 1 tablespoon oil, paprika, the juice of 1 lemon and zest of 1/2 lemon.
- Divide the soup among 4 bowls. Top each with a portion of the shrimp mixture. Drizzle with remaining 1 tablespoon extra-virgin olive oil.
Nutrition Facts : Calories 441.2, Fat 24.1, SaturatedFat 5.6, Cholesterol 125.7, Sodium 213.6, Carbohydrate 41.7, Fiber 8.2, Sugar 13.3, Protein 22.6
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- Prep and juice corn kernels: Holding corn perpendicular to the cutting board, carefully cut down and through the kernels. Cut around entire cob, then use the knife's spine (the dull backside) to scrap off any leftover corn pieces and liquid. Reserve 1/2 cup corn kernels in a small bowl; set aside.
- With remaining corn kernels, use a juicer to extract juice from corn kernels. Discard leftover kernel fibers.
- Blend soup: In a blender, combine 1/2 cup of corn juice, garlic clove, half of diced jalapeño, and half of lime juice. Blend until smooth. Add 2 avocados with remaining corn juice and blend until smooth. If too thin, add more avocado. If too thick, add water. Salt to taste, and refrigerate until serving.
- Make salsa: Combine reserved corn kernels, remaining jalapeño pepper, and tomatoes. Season with remaining lime juice and salt to taste.
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