Spicy Avocado Cucumber Soup with Roasted Corn

1. Pulse your jalapeno & garlic in your food processor a few times.
2. Add in the cucumbers and avocado, pulse a few times.
3. Add in the yogurt and cream and process until smooth.
4. Add in salt, peppers, lemon juice, pulse until smooth.
5. Taste and adjust for heat and seasonings.
6. Also adjust for consistency. If too thick for your liking, add in a couple tablespoons of water and pulse until smooth.
7. For toppings, cut kernels off a fresh cob or two of corn and sauté in a little melted butter until they begin to brown. Season with Old Bay or salt & pepper and a little bit of cayenne.
8. Top each soup serving with corn, sunflower seeds and a pinch of sliced scallions and serve.

Serving Suggestion: If you think a meal isn’t a meal without some form of meat, feel free to throw a handful of crispy bacon atop the soup. The carnivore in your life will be satisfied!

*If you want more heat, leave the seeds in.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.