Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Corn and Tomato Garnish:

Directions

Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.

Corn and Tomato Garnish:

Stir together corn kernels with all other ingredients in a small bowl. 

Cook's Note

Cooking the avocados preserves their bright color when chilled.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Avocado Soup

Recipe courtesy of Curtis Aikens

Avocado Soup

Recipe courtesy of Martha Stewart

Avocado Soup

Recipe courtesy of Martha Stewart

Chilled Avocado Soup

Recipe courtesy of Marcela Valladolid

Chilled Avocado Soup

Recipe courtesy of Michele Urvater

Cucumber-Avocado Soup

Recipe courtesy of Gourmet Magazine

Avocado Soup with Salsa Fresca

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cold Cucumber-Avocado Soup

Recipe courtesy of Eric Boardman

Browse Reviews By Keyword

          Latest Stories