Cold Avocado Soup with sweet corn and bacon


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?

Wait…. no!?

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.

ba love

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.

avocado soup collage

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

Print this Recipe!

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.  

113 thoughts on “Cold Avocado Soup with sweet corn and bacon

  1. Your photos and tutorial are great on this one…I’m loving the great color of the soup. I always assume that avocado will turn on me if i use it in anything other than guac. The warm topping is an interesting touch. AND, I love your wooden bowls.

  2. Any recipe that starts out with perfect looking avocados, doesn’t turn on a stove or oven for the soup itself, and has a stellar looking topping…is a total winner in my book. I mean c’mon, it’s like eating…guacamole by the bowlfull. That’s never a bad thing :)

  3. @JessicaAnn – I live in England too and believe it or not I have found some incredible avocados here in Cornwall – I mean mind blowingly good. They definitely matched up to the ones I’ve sampled in the US, so if your ever in this neck of the woods get yourself to a local farm shop for some top notch avocados x

  4. This looks sensational Joy! I can sub the sour cream for vegan sour cream:) I just happen to have fresh corn in the fridge too – woot! Thanks for another wonderful recipe idea x

  5. Oh, I wish we’d still have some hot summer days left and I’d definitely make this. But cold soup on a crisp early fall day doesn’t really match up. I’ll have to remember it next year.

  6. Being the freak I am, cold soup kind of freaks me out. How can soup be cold?! Right? No? But the whole corn, bacon and avocado thing going on around here has changed me. Consider me persuaded.

  7. I can’t believe it! I have everything already to make this! It must be some kind of amazing food sign.

    P.S. Love the background you used for these. So much texture!

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