Friday, July 22, 2011

Recipe of the Month: Chilled Avocado Soup


3 tbsp. and 1 tbsp. olive oil (used separately in preparation)
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
1 cup canned corn kernels, well drained
1/4 teaspoon sweet smoked paprika
1 thinly sliced cucumber
1 shaved green onion


Heat 3 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and garlic, and cook until slightly soft, about 2 minutes.

Season with salt, to taste. Remove from the heat and set aside to cool.

Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.

In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the corn kernels, paprika, and 1/2 teaspoon salt, and cook until fragrant and golden brown, about 5 minutes, stirring occasionally.

Remove from the heat and garnish each serving of soup with cucumber slices, sour cream, pan-roasted corn, and shaved green onions.


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