I know what you’re craving. I know what you’ve got on your mind. I know juuuuust the thing you need.
Cold. Green. Soup.
Sexy right? Just the thing you’ve been yearning for? The answer to all of your burning questions? The great treasure?
Cold green soup isn’t your thing? Come on…. let me at least try to change your mind.
This soup starts with creamy, ripe, delicious avocados. We’re off to a wonderful start! It’s the start of amazing things like guacamole. But wait… stop thinking about guacamole. We’re not making that.
Psssst! Sneak up top and check out the podcast page for the latest Joy the Baker Podcast!
Look how pretty food is!
This is going into the creamy, cold, green goodness.
Sweet corn is worth freaking out over.
Sweet corn with lime and cooked onions is worth triple freaking out over.
We’re going to cook up all of these pretties and spoon a generous portion into the center of the creamy, cold, green goodness soup.
These corn, spice, and bacon mixture will add just the kick and crunch the soup needs. Lime? Zesty. Parsley? Bright.
The recipe is adapted from this month’s Bon Appetit magazine.
They also have a clever corn-cutting trick. I didn’t use their clever corn-cutting trick. I prefer to have my corn fly all over my counter and floor as I cut it.
Also… please look at the cover on Bon Appetit. It’s pietown central in this month’s issue.
How is it that I decided to make cold, green soup? I dunno. I don’t. I have issues.
The soup is as smooth as can be. Avocado blends beautifully and creates a pure velvet soup. It’s flavored delicately with only lime and salt, so the avocado flavor really shines through. A generous amount of sweet corn and salty bacon hash give each bite of this soup a kick of flavor and a touch of crunch. The soup and hash are a match made in heaven.
Creamy, bright, salty, rich and delicious. I wasn’t sure I would love this soup… I’ll be honest… then I finished two bowls. It’s different, and sometimes different is delicious!
Cold Avocado Soup with sweet corn and bacon
makes about 4 cups
adapted from Bon Appetit August 2011
For the Soup:
2 ripe Haas avocados
1 cup vegetable broth
1 tablespoon lime juice
2 tablespoons sour cream, creme fraiche, or milk (optional if you’re vegan)
3/4 teaspoon salt (plus a bit more if you’re a salt freak like me )
1 1/4 to 1 1/2 cups water
For the Topping:
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 (I used a fresh cayenne pepper)
4 slices cooked bacon, chopped (optional if you’re vegan)
small handful fresh parsley leaves, chopped
salt and pepper to taste
To make the soup, place avocado flesh in a blender along with vegetable broth, lime juice, sour cream (if using), 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. 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 sliced bacon and 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. Serve and enjoy. Soup lasts up to three days in and airtight container in the fridge.