Needing another "cool" vegetable dinner that won't overheat your kitchen? Try this easy, delicious soup. Like a gazpacho, but with fewer ingredients, this will please all of the vegetarians and even the meat eaters, too!. This is a great way to use all of that fabulous, fresh summer corn! Don't let the color of this soup deter you from eating it, because it is delicious and SO good for you!
AIMEE'S CHILLED AVOCADO & CORN SOUP
- 2 ears of corn
- 1 Tablespoon water
- 2 large Florida avocados or 4 Haas avocados
- The juice from 1 lime
- salt and pepper to taste
- cilantro for garnish
Place your bowls in the freezer to get extra cold. Shuck your corn and then cut the kernels into the blender, and then use the edge of your knife and slide it down the corn cob to get every bit of milk from the cob. (If you use the back of the blade, take a kitchen towel and cover the blade so you cannot cut yourself). Puree the corn with 1 Tablespoon of water. (If more water is needed, add it just a Tablespoon at a time). Add avocados, lime juice, salt and pepper then blend all together. Chill until ready to serve and pour into chilled bowls. Garnish with cilantro and enjoy!