Thursday, July 19, 2012

Cold Avocado Soup with Sweet Corn and Bacon

I don't know about you but for us in Ohio, it's been hot hot HOT outside.  Generally this summer it's been over 90 degrees most days.

When I saw this recipe, I kept going back and forth on whether or not to make it.  I love avocados but have never made a cold soup before and knew my husband would reject it because's green.  But, I went with it and am so glad that I did.  This soup is plain addicting.  I loved the creamy texture and light avocado flavor.  The corn and bacon topping just brings it to a whole new level.  I mean really.  How can you go wrong with bacon?  Don't skip the topping because it gives the soup life but I personally enjoyed it more when that too was chilled vs. warm.  This soup was so refreshing to eat after a hot day and stayed good in the fridge for a few days afterward making a wonderful post-workout meal.

This post was bumped up by request of Whitney and I hope you all enjoy it!  If there are recipes you'd wish to see on my blog or want to help me prioritize what's posted next, come join the discussion on my facebook fan page.

Cold Avocado Soup with Sweet Corn and Bacon

For the Soup:
  • 2 ripe Haas avocados
  • 1 cup vegetable broth
  • 1 tablespoon lime juice
  • 2 tablespoons sour cream, creme fraiche, Greek yogurt, or milk (optional if you’re vegan)
  • 3/4 teaspoon salt
  • Dash of cayenne pepper
  • Pepper, to taste
  • 1 1/4 to 1 1/2 cups water
For the Topping:
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 ears fresh corn, sliced from the cob
  • 1/2 jalapeno pepper, de-seeded and diced
  • 4 slices cooked bacon, chopped (optional if you’re vegan)
  • small handful fresh parsley leaves, chopped
  • salt and pepper to taste
  1. To make the soup, place avocado flesh in a blender along with vegetable broth, lime juice, sour cream (if using), cayenne, and salt.  Blend until the avocados are creamy.  Remove the center from your blender lid, and while blending, slowly add the water.  Soup will be done when smooth, with your desired consistency.  Feel free to add a touch more water if you prefer a thinner soup.  Taste and add salt and pepper as necessary.  Place in a container in the fridge while you make the topping.
  2. To make the topping, heat olive oil in a skillet over medium heat.  Add onion and cook until translucent and browned, about 5 minutes.  Add corn and jalapeno and cook for 3 minutes more.  Add sliced bacon and parsley.  Cook until everything is warmed and just browned.  Add salt and pepper to taste.  If desired, chill the topping before serving.
  3. Pile about 1/2 cup of warm topping into a bowl.  Pour cold soup around the topping.  Serve and enjoy.  Soup lasts up to three days in and airtight container in the fridge. 
Source: Joy the Baker

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