I am giving Gourmet magazine credit for this one because that is where I got the original recipe, but the way we ended up making it was quite different (and much easier) but equally yummy. I have included a link to the original recipe if you want to check it out.

Source: Gourmet Magazine
Prep Time:45 Minutes (plus chill time)
Servings: 3

For

  • 1/2 cup (frozen or fresh)
  • 2.5 cups vegetable or stock
  • 1 garlic clove, smashed
  • salt, taste
  • 3/4 cups chopped yellow onion
  • 1/2 jalapeno or serrano chile, stemmed and coarsely chopped (including seeds)
  • 2 firm-ripe California avocados (small to medium sized)
  • 2-3 tablespoons fresh lime juice
  • crema or sour cream (optional)

For cilantro oil (Optional)

  • 1/4 cup coarsely chopped fresh cilantro
  • olive oil
  • salt, to taste

Make soup:

  • Roast corn on a tray in the taoster oven or regular oven over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes.
  • Bring kernels, stock, garlic, salt, and 1/2 cup onion to a boil in a saucepan and boil until liquid starts to reduce, about 20 minutes. Remove from heat and cool, uncovered.
  • Purée corn mixture along with chile and remaining onion in a blender.
  • Quarter, pit, and peel both avocados, then add to blender with a tablespoon of 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:

  • Grind chopped cilantro, oil, and salt together in a mortal and pestle until you have a fine paste.

Top the soup with the cilantro oil and some crema or sour cream, if using, and serve.

GD Star Rating
loading...