Chilled Sweet Corn Soup with Avocado and Coriander Oil

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

1. 5

   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.

1. 6

   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.

2. 7

   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.