Topic · Cold Soups and World Soups
Chilled Sweet Corn Soup with Avocado and Coriander Oil
Chilled Sweet Corn Soup with Avocado and Coriander Oil
Succulent corn combines with the nutty undertones of avocado and freshly spicy coriander oil to create a cooling yet filling summer soup treat. Serve with a crispy crab cake or slab of baked tofu for a light and refreshing midday meal.
For the soup:
- 2 teaspoons olive oil
- 3 large fresh ears of corn, (shucked)
- 1 medium white onion, (chopped)
- 6 cups vegetable stock
- 2 medium garlic cloves, (peeled and chopped)
- Salt and pepper, ( to taste)
- 1 medium Serrano chili, (stemmed, seeded and diced)
- 3 medium avocados, (firm-ripe )
- 5 tablespoons lemon juice
For the coriander oil:
- 1 cup coarsely chopped fresh cilantro
- cup olive oil, (extra virgin)
- Salt and pepper, (to taste)
Make the soup:
In a large saucepan, heat the olive oil and roast the corn over moderately high heat, turning occasionally, about 10 minutes, covered. Transfer corn to a cutting board and, when cool enough to handle, cut kernels from the cob with a sharp knife. Scrape cobs over the pot to extract juices—Reserve 1/4 cup of corn kernels to garnish the soup.
Bring kernels, vegetable stock, garlic, salt, and onion to boil in a 3-quart saucepan and boil until liquid is reduced to about five cups, about 20 minutes. Remove from heat and cool, uncovered, over an ice bath.
Purée corn mixture along with chili in a blender. Then, pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth into a cleaned blender.
Quarter, pit, and peel two avocados, then add into a blender with four tablespoons lemon juice and purée until smooth. Transfer soup to a bowl and cover the surface with plastic wrap and chill soup for at least 1 hour.
Prepare cilantro oil:
Purée cilantro, oil, salt, and pepper in a cleaned blender, scraping down sides of the blender several times. Pour oil into a fine-mesh sieve set over a bowl and let drain 15 minutes, but do not press on the solids. Discard solids.
Assemble the soup:
Halve and pit remaining avocado and scoop small balls from the flesh with the melon-baller. Then, toss gently with the remaining tablespoon of lemon juice in a bowl.
Taste and rectify the seasoning of the soup. Ladle into 8 cups or soup bowls. Divide avocado balls among bowls, then drizzle with cilantro oil. Garnish with the reserved corn kernels and serve.
