Chilled Colombian avocado soup

This spiced creamy South American soup is a delightful and delectable use of avocado.

Recipe «Chilled Colombian avocado soup» presented in category Recipes / Soups, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp extra virgin olive oil, 2 garlic cloves, crushed, 2 tsp ground cumin, 3 cups chicken stock, 300ml light thickened cream , 3 avocados, 1/4 cup lime juice, 1 corn cob, husk and silk removed , 1 tomato, seeded, finely chopped, 2 tbsp fresh coriander, chopped.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 2 garlic cloves, crushed 
• 2 tsp ground cumin 
• 3 cups chicken stock 
• 300ml light thickened cream 
• 3 avocados 
• 1/4 cup lime juice 
• 1 corn cob, husk and silk removed 
• 1 tomato, seeded, finely chopped 
• 2 tbsp fresh coriander, chopped 

Instructions

1. 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.
2. 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.
3. 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.
4. Serve soup topped with salsa and drizzled with remaining oil.