***You really have to like avocados to like this one***
2 cloves garlic, peeled and halved
1 jalapeño chile, seeded
4 avocados, halved and peeled (BIG avocadoes - I usually get them from Costco)
Grated peel of 1 lime and juice of 3 limes
3/4 cup cilantro leaves
Salt and pepper
3 cups chicken broth
2 cups fresh corn kernels (from 2 ears) or one 10-ounce box frozen corn, thawed and patted dry
1. Using a food processor (or blender), finely chop 2 cloves garlic and the jalapeño. Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth. If the soup is too thick, slowly add up to 1 cup water.
2 cloves garlic, peeled and halved
1 jalapeño chile, seeded
4 avocados, halved and peeled (BIG avocadoes - I usually get them from Costco)
Grated peel of 1 lime and juice of 3 limes
3/4 cup cilantro leaves
Salt and pepper
3 cups chicken broth
2 cups fresh corn kernels (from 2 ears) or one 10-ounce box frozen corn, thawed and patted dry
1. Using a food processor (or blender), finely chop 2 cloves garlic and the jalapeño. Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth. If the soup is too thick, slowly add up to 1 cup water.
2. In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned. Season with salt and let cool. Stir 1 1/2 cups corn kernels into the soup.
3. Top the soup with the remaining 1/2 cup corn kernels and the remaining 1/4 cup cilantro. Serve with the toasts.
Serve with toasted bread.
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