Cold Avocado Soup with sweet corn and bacon
makes about 4 cups
adapted from Bon Appetit August 2011
For the Soup:
2 ripe Haas avocados
1 cup vegetable broth
1 tablespoon lime juice
2 tablespoons sour cream, creme fraiche, or milk (optional if you’re vegan)
3/4 teaspoon salt (plus a bit more if you’re a salt freak like me )
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 (I used a fresh cayenne pepper)
4 slices cooked bacon, chopped (optional if you’re vegan)
small handful fresh parsley leaves, chopped
salt and pepper to taste
To make the soup, place avocado flesh in a blender along with vegetable broth, lime juice, sour cream (if using), 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.
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.
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.
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