Cold Avocado Soup with sweet corn and bacon

I know what youre craving. I know what youve got on your mind. I know juuuuust the thing you need.

Cold. Green. Soup.

Sexy right? Just the thing youve been yearning for? The answer to all of your burning questions? The great treasure?

Wait. no!?

Cold green soup isnt your thing? Come on. let me at least try to change your mind.

This soup starts with creamy, ripe, delicious avocados. Were off to a wonderful start! Its the start of amazing things like guacamole. But wait stop thinking about guacamole. Were not making that.

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.

Were 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.

The recipe is adapted from this months Bon Appetit magazine.

They also have a clever corn-cutting trick. I didnt 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. Its pietown central in this months issue.

How is it that I decided to make cold, green soup? I dunno. I dont. I have issues.

The soup is as smooth as can be. Avocado blends beautifully and creates a pure velvet soup. Its 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 wasnt sure I would love this soup Ill be honest then I finished two bowls. Its 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 youre vegan)

3/4 teaspoon salt (plus a bit more if youre 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 youre 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.