Cold Avocado-Corn Soup

1. 1

   Split one of the avocados, remove the pit, peel and dice it.

2. 2

   Place it in a food processor with the lime juice.

3. 3

   Process until smoothly pureed.

4. 4

   Place the avocado puree in a saucepan.

5. 5

   Stir in the stock.

6. 6

   Bring to a simmer.

7. 7

   Stir in the corn and jalapeno pepper and cook five minutes.

8. 8

   Split the second avocado and remove the pit and the peel.

9. 9

   Quarter the halves and slice them thin.

10. 10

    Add the sliced avocado to the soup.

11. 11

    Remove from the heat, cover and refrigerate until cold.

12. 12

    To serve, check seasoning and add the coriander.

13. 13

    Serve with tortilla chips on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.