Spicy Avocado Cucumber Soup with Roasted Corn
Ingredients
- 1 jalapeno seeded and cut into 4 pieces
- 2 cloves garlic
- 1 ½ ripe avocados halved and pitted
- 2 cups chopped cucumbers
- 6 ounces of plain Greek yogurt
- ½ cup light cream
- 1 teaspoon to ½ TBS Kosher salt to taste
- ¼ teaspoon black pepper
- Pinch - ¼ teaspoon red pepper or more
- Squeeze of fresh lemon juice
- Optional: Cilantro*
- Topping
- 2 ears of corn
- 2 TBS sunflower seeds
- 3 TBS chopped scallions
Instructions
- Pules your jalapeno & garlic in your food processor a few times (and if using cilantro leaves add them here as well).
- Add in the cucumbers and avocado, pulse a few times.
- Add in the yogurt and cream and process until smooth.
- Add in salt, peppers, lemon juice, pulse until smooth.
- Taste and adjust for heat and seasonings.
- Also adjust for consistency. If too thick for your liking, add in a couple TBS of water and pulse until smooth.
- For toppings, cut kernels off of a fresh cob or two of corn and saute in a little melted butter until they begin to brown. Season with Old Bay or salt & pepper and a little but of Cayenne.
- Top each soup serving with corn, sunflower seeds and a pinch of sliced scallions and serve.
Notes
If you enjoy cilantro (I do...my husband and kids do not), add a handful of leaves to your soup when you pulse the garlic & jalapenos to give it that fresh taste that only cilantro can lend. OR simply use some as a garnish.
If you really want some heat, leave some of the jalapeno seeds in :)