Avocado Soup

Avocado’s our main squeeze. She’s a game changer for kale salads, the best part of a mexican meal, and even satisfying on her own sprinkled with a little salt & pepper. So it’s no surprise she’s the leading lady in this recipe. This soup is like a summer chowder – a little thicker, creamy (yet dairy-free) and best enjoyed cold. We were a little skeptical when we gave this recipe a try and thought it might turn out to be too rich, but we were very pleasantly surprised. This vegetarian (and vegan) meal is refreshing and filling, not to mention chock full of avocado’s many nutrients and healthy fat and red bell pepper’s immune-boosting vitamin C and vitamin A.

2 avocados, diced

3 ears fresh corn

1 1/2 cups water
1 teaspoon honey

1 medium red bell pepper, diced

1/4 cup cilantro

1/3 cup lime juice
1/2 red onion, diced

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon garlic powder

Place 1 avocado in blender, add water, lime juice, honey, garlic powder, salt & pepper
Blend until smooth

Stir 2nd avocado, corn kernels, red bell pepper into avocado puree

Stir in cilantro, sprinkle with chili powder

Stir and taste, adding chili powder and lime juice to your liking
Refrigerate for ~20 minutes
Serve chilled

Recipe adapted from Cooking Light


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