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Active Time
50 min
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Total Time
2 1/2 hr
Crema— a Mexican cultured heavy cream similar to sour cream — is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.
Ingredients
Makes 6 servings
For soup
For cilantro oil
Special Equipment
Make soup:
Step 1
烤玉米的架在高温气体燃烧器,turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
Step 2
Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
Step 3
Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
Step 4
Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
Prepare cilantro oil while soup chills:
Step 5
Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
Assemble soup:
Step 6
Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
Step 7
Whisk togethercremaand remaining 2 tablespoons water in a small bowl until smooth.
Step 8
Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle withcremaand cilantro oil.
•Soup can be chilled up to 1 day.
•Cilantro oil can be made 3 hours ahead and chilled, covered.
How would you rate Cold Avocado Corn Soup With Cilantro Oil?
Leave a Review
Reviews (72)
Back to TopGreat recipe, will definitely make again!
Drashner
Portland, OR
9/20/2016
I made this soup for my somewhat discerning cooking club group, and it was a huge success. It is as beautiful as it is delicious. It is a bit time consuming but worth it, and a bonus that much of the prep work can be done in advance.
Anonymous
10/4/2014
一个可爱的菜。这礼物很好,great flavor profile from first taste to lingering finish. I make this fairly often once the weather gets hot. Today it was hot where I live (90 F) so I made a double batch for a dinner party where I was directed to make the first course. Having hass avocados on sale this week was a bonus and the ones I bought three days ago are now perfect. And fresh corn was on sale and perfect. I use a chinois to separate the solids and that helps getting the most flavor from the broth whilst making the final soup very smooth. The first time I made this I used a basket strainer and the back of a soup spoon to press out the liquid. That was not fun and very time consuming. The one thing about this recipe that is annoying is the repeated use of a blender. I use a Cuisinart Classic and I have to wash it several times in the process. And when making a double batch much of the pureeing has to be done in multiple lifts. I bought a second "bowl" for my Cuisinart just for making this recipe to cut down on having to "wash dishes" in the middle of cooking.
haroldsmom3
Gainesville, FL
5/9/2014
Oh yes, forgot to say in my other review, that I was a little afraid about the serrano pepper, believe they are very hot. I used a dried guajillo, a whole one for this half recipe, and it worked out great.
jeanbridge
Highland Park, Illinois
7/16/2013
Made this for just two people; results were fantastic. Used one cob of corn but half the water, half an avocado in the soup and another half for the little balls you put in the bowl. I used a bit too much lime juice with the avocado balls, will use less next time.. This is a gourmet soup, superb, but be prepared to give it some time. I was on my feet for two and a half hours...although I was also making a salad to go with it (the epi potato and tomato salad recipe, q.v., a great accompaniment) and doing up my dishes as I went. But it is truly labor intensive although worth it, once in a while.
jeanbridge
Highland Park, IL
7/16/2013
No fork rating because I modified the recipe - I used 4 ears of corn, skipped the cilantro oil, and didn't add raw onion in the blender. But what we ended up with was fantastic, and I imagine the original recipe would also be scrumptious.
katastrophe
Washington, DC
7/13/2013
This soup is incredibly delicious, and the cilantro oil sends it to another level!!
Anonymous
Chicago
9/14/2012
Wonderful! Adjustments: I added a roated Pablano instead of the serrano and did not add the raw onions. I served it around a mango salsa with crab meat and topped it w/ crispy tortilla strips.
Recipe_follower
7/1/2012
这是一个杰出的起动器夏季吃晚饭r party! However, I followed recommendations from other reviewers: increased corn from 1 to 3 ears, used 1-1/2 serrano chiles and did NOT sieve solids from final soup. I pureed the heck out of it with a stick blender, so it was extremely smooth--it had a lovely texture. Removing the solids is also very time consuming--skipping this step saves a lot of time. I roasted the corn on top of the stove in a grill pan--worked fine and may have been a little less charred this way. Chiles are not always labeled in supermarkets--and serrano chiles are green and a little longer than jalapenos. I do NOT recommend making this soup one day ahead--with the avocado, it will start to turn a little gray, even with tight plastic wrap on top. However, you can make it ahead up through the part where corn is cooked, cobs removed, and pureed with chiles and onions. Then refrigerate and pick up later with addition of avocados. I also found that the cilantro oil could be made the day before and refrigerated. It keeps much longer than 3 hours. I found that a double recipe served 10 people. If you strain out the solids, there will be less volume and may serve fewer people. I also recommend buying twice the number of avocados needed, so that you can cut out bad spots without running short. Finally, I found the crema/water mixture too thin--and added more crema so that it wasn't as soupy. If you cut the avocado up quickly while assembling, you don't need to put it in lime juice--I just chopped the avocado to speed up assembly and put it on top of crema and cilantro oil.
janjessup
Wilmington, Delaware
8/7/2011
Loved this soup. For 8 people, I used 8 ears of corn, 4 cups water and 4 cups chicken stock. Like others, I also sauted the onion and garlic. I used 2 serrano chiles, 4 avocado and 6 tablespoons of lime juice. For the cilantro oil 3 cups of cilantro, 3/4cup olive oil and 2 tsp salt. I added diced grilled shrimp,cilantro, poblano, grilled onion and blue corn torilla chips. It was FABULOUS! A must make!
alh5678
Birmingham, MI
7/25/2011
Delicious soup when corn and avocados are in season. I didn't strain my soup. I think if I were to have company, I would strain it for a silky rather than chunky texture. The cilantro oil was definitely my favorite part of the recipe.
cotwolds
Oakland, CA
3/25/2011
I absolutely loved this recipe. I was very interesting and fun to make. I've never infused my own oil before! Anyways, I served this at a dinner party and it was a really big hit. The spiciness of the dish doesn't hit you for a few seconds. It's a rather nice balance of cool and spicy, broken up by chunks of avocado. The presentation is beautiful.
GretaGail
Boston, Ma
10/8/2010
I found this rather bland. It is pretty however. I will try this again, but will make major changes.
magdalenagirl
Pittsburgh
10/2/2010
This is a fantastic summer soup. I doubled the recipe, and it served 6, with a tiny bit leftover. I used 4 ears of corn and divided the water called for, using half chicken stock instead. I strained the corn puree and would definitely do so again -- the resulting smoothness is outstanding.
Lhshanks
Dallas
8/23/2010
Made the soup. Added half an avocado extra before finishing purée. It was awesome. End of story.
JoniNeedFood
8/12/2010
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