Description
Adapted from The Summertime Anytime Cookbook from Shutters on the Beach
Ingredients
Scale
- 1 ear corn, husks removed
- 4 cups organic low-sodium vegetable broth
- 1 garlic clove, smashed
- 1 small yellow onion, chopped
- 1 1/2 teaspoons kosher salt
- 2 firm but ripe avocados, peeled and pitted
- 3 tablespoons fresh lime juice
- 1/4 cup sour cream
Instructions
- Heat a dry skillet over medium-high heat and roast the whole corn, turning occasionally, until charred in spots. Transfer the corn to a cutting board and cut the kernels from the cob. Cut the cob into thirds.
- Bring the kernels, cob pieces, broth, garlic, onion and 1 1/2 teaspoons salt to a boil in a large saucepan and boil until the liquid is reduced to about 3 cups, about 20 minutes. Remove from the heat and cool, uncovered. Discard the cob pieces.
- In a blender, puree the corn mixture. Add 1 of the avocados and 2 tablespoons of the lime juice to the blender; puree until smooth. Season to taste with salt. Transfer to a covered container and chill the soup for at least 1 hour, until very cold.
- To serve, dice the remaining avocado into small cubes and gently mix with the remaining tablespoon of lime juice. Ladle the soup into bowls, dividing the avocado among the bowls, then drizzle each with a little sour cream (thinned with water) and a swirl of cilantro oil. Use plastic squirt bottles for the sour cream and cilantro oil. Makes it a lot easier to add swirls into the soup. Use a butter knife to spread out the swirls into a decorative pattern.
Notes
The equipment section above contains affiliate links to products I use and love!
