COLD AVOCADO SOUP

Our family spent a fabulous Mothers Day weekend out at Stinson Beach.

 We invited lots of friends to join us at Stinson for some beach FUN!

Our dear friends the Barnes' brought as a hostess

 gift one Huge bag of Avocados. Sooooo...

I made a Cold Avocado Soup. 

Velvety smooth, perfect way to start a leisurely summer dinner. 

Nowadays avocados are pretty common place in my house.

With a lemon from my yard and good olive oil, they are

a staple food.

Grab a few ears of corn.

Cut the corn off the cob with a sharp knife.

I tossed in my corn, shallots and seasonings into my cast iron skillet to cook

untill golden brown for a fantastic garnish.

Oh my avocado this looks yummy! Need a taste.

If John has poured the wine then it's time to pour the soup!

Grab your seat outside...

A sip for you xo

INGREDIENTS

3 large, ripe avocados, peeled, pitted

1 1/2 cups chicken stock

1/4 cup chopped shallots

2 tablespoons fresh lemon juice

2 tablespoons minced fresh cilantro, plus 6 sprigs

1 1/2 teaspoons salt

1/2 teaspoons cayenne

1 tablespoon olive oil

1 cup corn kernels

1/2 teaspoon cumin

Some recipes call for heavy cream. I personally feel there is no need.

Avocados are so rich and creamy all on their own. Right.

In batches in the food processor, puree the the avocados. chicken stock, shallots, lemon juice, cilantro, 1 teaspoon of salt, and the cayenne.

Pour into a soup tureen or large pitcher. 

In a small skillet, heat oil over medium high heat. Add the corn kernels, cumin, and remaining salt, and cook until fragrant and golden brown, about 5 minutes. 

Remove from the heat and garnish each serving of soup with

2 tablespoons of the toasted corn and 1 sprig of cilantro.

Pour yourself a glass of Wine and…

Enjoy!