Cold Avocado Corn Soup With Coriander Oil

Ingredients for Cold Avocado Corn Soup With Coriander Oil

• 1 fresh or frozen ear of corn, shucked

• 950ml plus 2 tablespoons water

• 1 garlic clove, smashed

• 1 1/2 ملعقة صغيرة ملح

• 200g chopped white onion

• 1 fresh serrano chilli, stemmed and coarsely chopped (including seeds)

• 2 firm-ripe California avocados (1 to 575g total)

• 45 مل عصير ليمون طازج

• 60ml crema or soured cream

• 1 cup coarsely chopped fresh coriander

• 1/4 cup olive oil

• 1/2 ملعقة صغيرة ملح

• a 3/4-inch melon-ball cutter

How to make Cold Avocado Corn Soup With Coriander Oil

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.

Bring kernels, cob pieces, 950ml water, garlic, salt, and 120ml onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 725ml , about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.

Purée corn mixture along with chilli and remaining 120g 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 coriander, 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 coriander oil.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.