Cold Avocado Soup
VG, GF, SF

Yield: 4 - 6 Servings

Ingredients

SOUP

3 haas avocados, pitted, peeled & cut into 1/2" chunks
1 1/2 cups veggie broth
1/4 cup minced scallions
2 tbs fresh lime juice
2 tbs fresh cilantro, minced
1/2 tsp cayenne
1 cup cream, heavy
1 tsp salt

GARNISH

Cooking oil
1/2 tsp salt
1 cup corn kernels, fresh or frozen
1/2 tsp cumin
Enough sprigs fresh cilantro for each serving

Directions

SOUP

Using food processor, blend all ingredients except cream in batches. Chill in a soup tureen or large pitcher. Can be made hours ahead or just at meal time. Add cream just before serving.

GARNISH

In skillet, warm cooking oil over medium heat. Add cumin, salt and corn. Cook until fragrant and brown, about five minutes. Stir occasionally. Garnish each bowl of soup with two tablespoons of the corn and two sprigs of cilantro.

"Yum, Yum, Yum Yum" , Dorothy Wilson, Tester
Shared by: Rainbow Natural Foods

This recipe is adapted from Foodnetwork,com, Emeril Live Show

Recipe published: Summer, 2007

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Vegetarian Recipes

Above photo from stock.xchng.

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