Chilled Colombian Avocado Soup

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

The ingredient of Chilled Colombian Avocado Soup

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves crushed
• 2 teaspoons ground cumin
• 3 cups massel chicken style liquid 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 tablespoons fresh coriander chopped

The Instruction of chilled colombian avocado soup

• 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

Nutritions of Chilled Colombian Avocado Soup

calories: 424 703 calories
calories: 33 8 grams fat
calories: 10 9 grams saturated fat
calories: 6 6 grams carbohydrates
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calories: 5 3 grams protein
calories: 35 milligrams cholesterol
calories: 661 milligrams sodium
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