Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream

0 Flares Google+ 0 Pin It Share 0 Twitter 0 Facebook 0 StumbleUpon 0 Buffer 0 LinkedIn 0 Email -- Filament.io 0 Flares ×

Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream. Whew, that’s a mouthful, isn’t it?  A mouthful of unlikely deliciousness, that is!

Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream

I love soup. It’s a great way to eat a variety of flavors and try out new combinations, while still being light and healthy. However, I can only tolerate eating soup during the cooler months. As much as I love it, I just can’t eat hot soup during the summer, not even my beloved broccoli cheddar soup. Am I alone in this?

Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream

Recently Good Cook sent me an avocado slicer tool, citrus juicing tool and zester to use in creating an avocado recipe. Mr. Savvy had the great idea of making a chilled avocado soup. This left me wondering why I hadn’t thought of making a cold soup for the summer a long time ago, so I just had to give it a try!

Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream

I have a confession to make: I used to hate avocados but now I really do love them. I’ve found in recent years they are great in so many things other than just guacamole. I have to say, however, that I really never imagined them in soup before. As a topping to a taco or tortilla soup, sure, but as the main ingredient? Ehhh…I don’t know about that. I always say I’ll try almost anything once, and I’m so glad I tried this Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream. It’s surprisingly quite tasty and light and refreshing. We had it as an appetizer to a grilled steak dinner and it was the perfect starter.

Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream

The chilled avocado soup has a wonderfully velvety texture that will have you wanting to go back for more. Plus, when you top things with bacon and whipped cream, you really can’t go wrong, can you? I’ll admit I even had a taste while the soup was still warm and it was quite delicious then as well. The soup and whipped cream itself can be made the morning you want to serve it, but wait to dice up your avocado topping until right before you serve. Even with the lime juice, it can still turn gray in an hour or so!

Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream

Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream
 
This Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream is the perfect summer appetizer before a grilled steak dinner.
Author:
Recipe type: Appetizer
Cuisine: Soup

Ingredients
  • 5 slices thick-cut bacon
  • 1 Small bag frozen corn kernels, or 3 – 4 ears of fresh corn kernels
  • 1 large white onion,diced
  • 2 cloves garlic, minced
  • 5 cups vegetable or chicken stock, divided into 4 cups and 1 cup
  • 1 jalapeno, stemp removed and coarsely chopped (can seed and devein if you don’t want any heat)
  • 2 avocados
  • 1 – 2 large limes
  • salt
  • white pepper
  • Lime whipped cream (optional)
  • Sour cream (optional)

Instructions
  1. In large skillet, cook bacon until crisp.
  2. Once bacon is crisp, remove from skillet and set aside on paper towels, reserving bacon grease in the skillet.
  3. Sautee corn kernels and half of the chopped onion in the bacon grease over medium-high heat until corn starts to brown.
  4. Once corn has lightly browned, add in garlic and continue to sautee for 30 seconds to 1 minute.
  5. Add in 4 cups of stock and bring mixture to a boil. Continue boiling for 15 – 20 minutes until mixture reduces slightly.
  6. Remove from heat, adding 1 more cup of stock, raw onion and the jalapeno.
  7. Allow mixture to cool uncovered for at least 30 minutes.
  8. In the meantime zest lime if you are making lime whipped cream and juice, keeping juice from each half separated.
  9. Once mixture has cooled, process with a blender or hand immersion blender to your desired texture.
  10. Pit and peel one avocado and then coarsely chop, adding to blended mixture along with 2 – 3 tablespoons lime juice. Process to desired consistency.
  11. Season as desired with salt and pepper.
  12. Refrigerate until ready to serve.
  13. Once ready to serve, divide soup into desired number of bowls (2 – 4 main dish servings or 6 appetizer servings).
  14. Place desired amount of chopped bacon on top of soup in the center of the bowl.
  15. Chop up the second avocado into desired pieces and toss with remaining lime juice. Top soup with chopped avocado as desired. It’s important to do this right before serving as avocado will brown quickly.
  16. Place dollops of sour cream or whipped lime cream, if desired, on soup and serve.
  17. The soup is best served the day it’s made, but leftovers can be refrigerated overnight.

Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream

Check out these other awesome avocado recipes from fellow Good Cook bloggers:

 

Love this Chilled Avocado and Corn Soup with Bacon and Lime Whipped Cream recipe?

0 Flares Google+ 0 Pin It Share 0 Twitter 0 Facebook 0 StumbleUpon 0 Buffer 0 LinkedIn 0 Email -- Filament.io 0 Flares ×
Don't worry if you don't immediately see your comments. First time commenters or comments with links may be automatically held for moderation and will be approved soon! :)

Speak Your Mind

*

Rate this recipe: