Everyone knows (and hopefully loves) Gazpacho, summer’s favorite soup!
But today we’re going to show you our new favorite summer soup, then write it into some meal plans this week!
Meet Vie’s Chilled Corn & Avocado Soup.
Part corn on the cob and part guacamole (thinned out). The contrast of textures is really amazing with the crunchiness of the corn mingling with the smoothness and velvety consistency of the pureed avocado. It’s the perfect choice for a light dinner or lunch on a hot summer day! {Psssst…it’s also fantastic hot or even just warmed.}
Our inspiration for this recipe came from our friend Claire at Fleur de Lis Fitness who is always trying out new, healthy recipes for herself and her clients. Claire’s cousin made it for her and she got it from Heather Christo!
We’ve switched things around a bit ingredient-wise and suggest watching our video this afternoon which will help guide you through the visual basics step-by-step.
https://www.facebook.com/getvie/videos/2144221139190842/
Most importantly, let us know what you think. Love it? Take a pic and post it on our Facebook page and help us inspire others to try a new Summer favorite!
Here’s the recipe
Soup-er Chill Corn & Avocado Soup
Prep
Cook
Total
Yield 1 quart
Yes, we are punny here at Vie...or at least we try. Wait, is that a pun? Anyway, we were delighted by this amazingly flavorful soup that we found when a friend posted it that we had to not only create our own version, but publish it in our plans. Enjoy!
Ingredients
1 tsp olive oil
1 yellow onion, chopped
2 ears corn, kernels removed
1-2 jalapenos, ribs and seeds removed and chopped
1 quart vegetable stock
1 cup chopped cilantro, divided
1 pkg chives, divided and sliced on the bias
2-4 avocados (depending on how big they are and how creamy you like your soup)
1 tsp salt
1 lime, sliced into wedges
1-2 tsp high quality olive oil (flavored or plain, we used jalapeno oil)
1/2 bag fire roasted frozen corn
thinly sliced jalapenos for garnish
Instructions
- In a soup pot, saute onions in oil over medium heat for five minutes.
- Add corn and jalapenos and cook for another 5 minutes.
- Add vegetable stock, half the cilantro, half the chives, the avocados, and salt. Bring to a boil, reduce to a simmer and cook until onions are completely soft, about 10 minutes altogether.
- Transfer to a blender or food processor (or use an immersion blender) and pulse until smooth. *UPDATE: after making this a bunch of times, I've decided that it is even more delicious strained through a sieve so that the texture is super velvety without and strings from the corn. Once you've blended it until smooth, simply pour it through a fine mesh sieve (if you have one) and use a whisk to move the soup through to the other side. Save the bits left behind to add to the soup later as a garnish or discard.
- Pour into a bowl and garnish with the rest of the cilantro, chives plus the fire roasted corn (a little per bowl), the sliced jalapenos, salt, avocado slices, and a lime wedge.
- If desired, chill pureed soup and serve cold--either is delicious!
- Don't forget to drizzle with that good olive oil before serving.
Courses soup
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