Source: Sunset Magazine

Yield: 6 cups

Ingredients

  • 4  ears corn (2 1/2 lb. total), husked, silks removed
  • 1  pound  red bell peppers, rinsed, stemmed, seeded, and halved lengthwise
  • 2  green onions, white and pale green parts only, rinsed and root ends trimmed
  • 1  fresh jalapeño chile, rinsed, stemmed, seeded, and halved lengthwise (leave seeds in for more spice)
  • About 2 teaspoons olive oil
  • 4 cups vegetable or chicken broth
  • 1/4  cup  sour cream
  • 2  tablespoons  chopped cilantro
  • 1  teaspoon  ground cumin
  • 1  tablespoon  lime juice
  • Salt and pepper
  • 1  avocado, chopped (optional)

Preparation

1. Rub corn, peppers, green onions, and jalapeño lightly with oil. Cook in the broiler, turning occasionally, until slightly charred, about 5 to 6 minutes total for green onions and jalapeño, 12 to 15 minutes total for other vegetables. (You may also choose to grill these vegetables instead of broiling them. If grilling, place on a grill over a bed of hot coals or high heat on a gas grill.) Let cool. Cut corn kernels from cobs; chop peppers, green onions, and jalapeño.

2. In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeño until smooth. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.

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