Cold Avocado Soup with Sweet Corn

Soup soup soup soup.  It doesn’t seem like the summer thing to eat.  But, with the right chilled version, it surely can be.  And, well, when we are more exposed to sun than ever, and skin can use some tlc.  Avocado oil in its natural state is just the thing.

I adapted this recipe from Joy the Baker (who altered it from an August 2011 Bon Appetit recipe).

Cold Avocado Soup with Sweet Corn

Image courtesy of pakorn /
Image courtesy of pakorn /

makes about 4 cups



  • 2 ripe Haas avocados, peeled and seeded
  • 1 cup vegetable broth
  • 1 tablespoon lime juice
  • 2-3 tablespoons cashew cream
  • 3/4 teaspoon salt
  • 1/4 ground cayenne pepper
  • 1 to 1 1/2 cups water
  • white pepper and additional salt to taste


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 ears fresh corn, sliced from the cob
  • 1/2 jalapeno pepper, de-seeded and diced
  • 1 small plum tomato, de-seeded and diced
  • small handful fresh parsley leaves, chopped
  • small handful fresh cilantro leaves, chopped (if desired)
  • white pepper and salt to taste


To make the soup, place avocado in a blender along with vegetable broth, lime juice, cashew cream, cayenne, and salt. Blend until the avocados are creamy. Remove the center from your blender lid, and while blending, slowly add the water. Soup will be done when smooth, with your desired consistency. Feel free to add a touch more water if you prefer a thinner soup (I like it on the thicker side). Taste and add salt and pepper as necessary. Place in a container in the fridge while you make the topping.

To make the topping, heat olive oil in a skillet over medium heat. Add onion and cook until translucent and browned, about 5 minutes. Add corn and jalapeno and cook for 3 minutes more. Add 1/2 of the parsley. Cook until everything is warmed and just browned. Add salt and pepper to taste.

Pile about 1/2 cup of warm topping into a bowl. Pour cold soup around the topping. Top with fresh tomato, parsley, and cilantro. Serve and enjoy. Soup lasts up to three days in and airtight container in the fridge.

You may want to add a little fresh onion and jalepeno for a fresh bite, along with the tomato.
Consider adding 1/2 t of cumin to the soup for a little more flavor.


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