Farm Report

Cold Avocado Soup

Makes 4 - 6 servings


  • 3 large, ripe avocados, peeled, pitted and cut into 1/2-in pieces
  • 1 1/2 C chicken stock
  • 1/4 C minced scallions
  • 2 T fresh lemon juice
  • 2 T minced fresh cilantro, plus 6 sprigs
  • 1 1/2 tsp. salt
  • 1/2 tsp. cayenne
  • 1 C heavy cream
  • 1 T olive oil
  • 1 C corn kernels
  • 1/2 tsp. cumin


  1. In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt, and the cayenne.
  2. Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving.
  3. In a small skillet, heat the oil over medium-high heat. Add the corn kernels, cumin, and remaining 1/2 teaspoon salt, and cook until fragrant and golden brown, about 5 minutes, stirring occasionally.
  4. Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro.


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