by Zabar's Chef Andrew Regnier
This Chilled Avocado Soup is exactly what you want on a warm summer night. It's fantastic to prepare ahead of time and have a no fuss dinner. I've accomplished this two ways: 1) I've roasted the red peppers, corn and garlic at night in the oven, while it's cooler, and left them in the refrigerator until the next day when all I have to do it blend it all together and 2) I've cooked them on the outdoor grill. Both ways work; it's a spectacular, delicious soup. Serve it with a nice crusty bread. Thanks Andrew!
Chilled Avocado Soup
by Zabar's Chef Andrew Regnier
Serves 4-6 people.
Ingredients
4 ripe avocados
1 red onion
10 cloves roasted garlic
46 oz chicken broth
3 oz lime juice
32 oz plain yogurt
1/4 cup cilantro
2 medium roasted red peppers
3 ears roasted sweet corn (1 lb frozen)
1/4 tsp salt (to taste)
1/4 tsp chili powder (just enough to give a hint of chili)
Preparation
Core and halve the red bell peppers. Roast them in a 400 degree oven with the corn and garlic they give a little to the touch. Keep each item separate. Chill in refrigerator.
Begin building your soup by pureeing the avocados, onion, roasted garlic, cilantro, lime juice and enough chicken broth to allow your blender to do its job.
Combine in a large bowl the purred mixture with the rest of the Chicken Broth, yogurt, chili powder and salt. Cut the roasted pepper in a small dice and add with the corn.
We add the pepper and corn for texture, but you can easily purée everything and have a delicious pureed soup.
Adjust the chili powder and salt to your taste. I enjoy just a hint of chili powder as a background note to this summer delight.
Andrew R.
