This spiced creamy South American soup is a delightful and delectable use of avocado.
- Heat 2 teaspoons oil in a medium saucepan over medium heat. Add garlic and cumin. Cook, stirring, for 30 seconds or until fragrant. Add stock. Bring to a simmer. Remove from heat. Stir in cream. Cool for 20 minutes.
- Roughly chop 2 1/2 avocados. Wrap remaining avocado half in plastic wrap to prevent it from browning. Place chopped avocado, lime and stock mixture in a blender or food processor. Process until smooth. Season well with salt and pepper. Transfer to a bowl. Cover. Refrigerate for 1 hour or until cold.
- Heat 2 teaspoons of remaining oil in a small frying pan over high heat. Cook corn, turning, for 6 minutes or until charred. Transfer to a board. Stand for 2 minutes or until cool enough to handle. Using a sharp knife, cut kernels from cob. Transfer to a bowl. Finely dice reserved avocado. Add to corn with tomato and coriander. Season with salt and pepper.
- Serve soup topped with salsa and drizzled with remaining oil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set