This Spicy Avocado Cucumber Soup with Roasted Corn hits the spot on a warm day. It is easy to make and good for you too!
Spicy Avocado Cucumber Soup with Roasted Corn
Nutritional Highlights (per serving)
|1||jalapeño, seeded* and cut into 4 pieces|
|1 1/2||ripe, Fresh California Avocados, seeded, peeled and halved|
|6||oz.||Greek yogurt, plain|
|1/8||tsp.||kosher salt, or to taste|
|1/4||tsp.||red pepper, or more for more heat|
|1||lemon, fresh, juiced|
|As needed||cilantro, optional|
|2||ears of corn|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Pulse your jalapeno & garlic in your food processor a few times.
- Add in the cucumbers and avocado, pulse a few times.
- Add in the yogurt and cream and process until smooth.
- Add in salt, peppers, lemon juice, pulse until smooth.
- Taste and adjust for heat and seasonings.
- Also adjust for consistency. If too thick for your liking, add in a couple tablespoons of water and pulse until smooth.
- 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.
- 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.
Vitamin A 91 mcg; Vitamin C 18 mg; Calcium 97 mg; Iron 1 mg; Vitamin D 13 IU; Folate 74 mcg; Omega 3 Fatty Acid 0 g
% Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 10%; Iron 6 %; Vitamin D 4%