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Vegan
Ingredients 0/11
Why This Dish Is Worth Trying
This soup is refreshing and creamy without being heavy. The combination of avocado and corn creates a unique flavor that is both sweet and smooth. It’s perfect for hot days when you want something cool and satisfying.
Tips For Better Flavor
- Use fresh, ripe avocados for the best creamy texture.
- Slightly roast the corn before blending to add a smoky depth.
- Chill the soup well before serving to enhance the cool, refreshing taste.
- Slightly roast the corn before blending to add a smoky depth.
- Chill the soup well before serving to enhance the cool, refreshing taste.
Directions
Tos the avocado, onions, garlic, and chicken broth into a food processor or blender. Give it a few quick pulses until everything’s nicely blended but still a bit textured. Pour the mixture into a bowl, then stir in the yogurt, half-and-half, lemon juice, sriracha, and a pinch of salt and pepper. Fold in the corn kernels gently so they stay whole. Cover the bowl and pop it in the fridge for at least a couple of hours to let the flavors chill and come together. When you’re ready to serve, ladle the soup into bowls and top each one with a shrimp for a little extra touch.
Serving Recommendations
Serve this soup in small bowls or glasses as a light appetizer. Garnish with a sprinkle of fresh cilantro, a squeeze of lime, or a few crispy tortilla strips for added texture. It pairs well with a simple green salad or grilled chicken.
How To Save Leftovers
Store the soup in an airtight container in the refrigerator for up to two days. Stir well before serving, as some separation may occur. It’s best enjoyed fresh, so avoid freezing to maintain the creamy texture.
155
people cooked this recipe
