Cold Avocado Corn Soup With Cilantro Oil
Cold Avocado Corn Soup With Cilantro Oil is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRoast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes.
Remove from heat and cool, uncovered.
Discard cob pieces.
Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
Return broth to cleaned blender.
Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth.
Transfer soup to a bowl and cover surface with plastic wrap.
Cover bowl with plastic wrap and chill soup at least 1 hour.
Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times.
Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids).
Discard solids.
Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
Season soup with salt and ladle into 6 shallow soup bowls.
Divide avocado balls among bowls, then drizzle with crema and cilantro oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.