Chilled Colombian avocado soup

 

Chilled Colombian avocado soup

 

This spiced creamy South American soup is a delightful and delectable use of avocado.

 

10 Ingredients

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 3 cups Massel chicken style liquid stock
• 300ml light thickened cream
• 3 avocados
• 1/4 cup lime juice
• 1 corn cob, husk and silk removed
• 1 tomato, seeded, finely chopped
• 2 tbsp fresh coriander, chopped

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4 Method Steps

Step 1

Heat 2 teaspoons oil in a medium saucepan over medium heat. Add garlic and cumin. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Remove from heat. Stir in cream. Cool for 20 minutes.

 

Step 2

Roughly chop 2 1/2 avocados. Wrap remaining avocado half in plastic wrap to prevent it from browning. Place chopped avocado, lime and stock mixture in a blender or food processor. Process until smooth. Season well with salt and pepper. Transfer to a bowl. Cover. Refrigerate for 1 hour or until cold.

 

Step 3

Heat 2 teaspoons of remaining oil in a small frying pan over high heat. Cook corn, turning, for 6 minutes or until charred. Transfer to a board. Stand for 2 minutes or until cool enough to handle. Using a sharp knife, cut kernels from cob. Transfer to a bowl. Finely dice reserved avocado. Add to corn with tomato and coriander. Season with salt and pepper.

 

Step 4

Serve soup topped with salsa and drizzled with remaining oil.