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 dente de alho, amassado

• 1 1/2 colheres de chá de sal

• 200g chopped white onion

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

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

• 45ml de suco de limão fresco

• 60ml crema or soured cream

• 1 cup coarsely chopped fresh coriander

• 1/4 xícara de azeite de oliva

• 1/2 colher de chá de sal

• 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.