Cold Avocado Corn Soup with Cilantro Oil

Cold Avocado Corn Soup with Cilantro Oil
Photo by Sang An

Ingredients

  • ¼ cup olive oil
  • ¼ cup crema or sour cream
  • 1 ½ teaspoons salt
  • 3 tablespoons fresh lime juice
  • 66 tablespoons water
  • 1 ¼ cups white onion
  • 1 cup fresh cilantro
  • + 6 more ingredients
    • 1 3/4-inch melon-ball cutter
    • 1 fresh or frozen ear of corn
    • ½ teaspoon salt
    • 1 garlic clove
    • 2 firm-ripe California avocados (1 to 1 1/4 lb total)
    • 1 fresh serrano chile

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 cu...

View full recipe at Epicurious

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