Cold Avocado Soup

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Cold Avocado Soup

 

3 large, ripe avocados, peeled, pitted and cut into 1/2-inch pieces

1 1/2 cups Vegetable stock

1/4 cup minced scallions

2 tablespoons fresh lemon juice

2 tablespoons minced fresh cilantro, plus 6 sprigs

1 1/2 teaspoons salt

1/2 teaspoon cayenne

1 cup heavy cream

1 tablespoon olive oil

1 cup corn kernels

1/2 teaspoon cumin

 

In batches in a food processor, puree the avocados, stock, scallions, lemon

juice, cilantro, 1 teaspoon of the salt, and the cayenne. Pour into a soup

tureen or large pitcher and stir in the heavy cream just before serving. In a

small skillet, heat the oil over medium-high heat. Add the corn kernels, cumin,

and remaining 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 2 tablespoons of the toasted corn and 1 sprig of cilantro. Serves

4 to 6.