Cold Avocado Soup
- 3 large, ripe avocados, peeled, pitted and cut into 1/2-inch pieces
- 1 1/2 cups chicken stock
- 1/4 cup minced scallions
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh cilantro, plus 6 sprigs
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 cup corn kernels
- 1/2 teaspoon cumin
In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt, and the cayenne. Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving. In a small skillet, heat the oil over medium-high heat. Add the corn kernels, cumin, and remaining 1/2 teaspoon salt, and cook until fragrant and golden brown, about 5 minutes, stirring occasionally. Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro.
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