Cold Avocado Corn Soup with Cilantro Oil Recipe

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Cold Avocado Corn Soup with Cilantro Oil

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Ingredients:

Serving

1 fresh or frozen ear of corn, shucked
4 cups plus 2 tbsp water
1 garlic clove, smashed
1 1/2 tsp salt
1 1/4 cups chopped white onion
1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
2 firm-ripe california avocados (1 to 1 1/4 lb total )
3 tbsp fresh lime juice
1/4 cup crema or sour cream
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
1/2 tsp salt

Directions:

Make soup: Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
Prepare cilantro oil while soup chills: Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
Assemble soup: Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.
Cooks' notes: Soup can be chilled up to 1 day. Cilantro oil can be made 3 hours ahead and chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	305.35 Kcal (1278 kJ)
Calories from fat	230.52 Kcal
		% Daily Value*
Total Fat	25.61g	39%
Cholesterol	8.72mg	3%
Sodium	898.02mg	37%
Potassium	585.11mg	12%
Total Carbs	18.66g	6%
Sugars	4.46g	18%
Dietary Fiber	7.7g	31%
Protein	3.54g	7%
Vitamin C	14.5mg	24%
Iron	1.3mg	7%
Calcium	52.2mg	5%

Amount Per 100 g
Calories	92.29 Kcal (386 kJ)
Calories from fat	69.67 Kcal
		% Daily Value*
Total Fat	7.74g	39%
Cholesterol	2.64mg	3%
Sodium	271.42mg	37%
Potassium	176.84mg	12%
Total Carbs	5.64g	6%
Sugars	1.35g	18%
Dietary Fiber	2.33g	31%
Protein	1.07g	7%
Vitamin C	4.4mg	24%
Iron	0.4mg	7%
Calcium	15.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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