Chilled Avocado Soup with Roasted Corn and Pico de Gallo Garnish Recipe
Cool, creamy and velvety on the tongue, our chilled avocado soup refreshes with a satisfying tanginess from our Redwood Hill Farm Kefir...even on the hottest summer days. It’s perfect for a quick entrée soup for the family, or portioned into shot glasses and topped with grilled shrimp for a party-worthy appetizer.
Summary
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Corn on the cob | 2 | |
| Pico de Gallo | ||
| 1 large tomato, halved with seeds removed | ||
| White onion | 1 Small, finely chopped | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
| Jalapeno | 2 Teaspoon, chopped | |
| Salt | To Taste | |
| 3 ripe avocadoes, pitted and peeled | ||
| Frozen peas | 2/3 Cup (16 tbs) (Soup) | |
| 1 cup Redwood Hill Farms Plain Kefir | ||
| Cilantro | 1/4 Cup (16 tbs), chopped (Soup) | |
| 1 Tbs. chopped white onion | ||
| Jalapeno | 2 Teaspoon, chopped (Soup) | |
| Juice of one lime | ||
| 1/3 to 1/2 cup warm water or gluten-free chicken broth | ||
| Salt | To Taste (Soup) | |
Directions
To roast the corn on the stovetop, heat oil in a sauté pan over medium high heat. Add fresh or frozen and thawed corn kernels and cook 5 to 7 minutes, until the corn is golden and toasted. Set aside.
1.To make the pico de gallo, chop tomato in to very small pieces and mix with onion, cilantro and jalapeno pepper. Stir in lime juice and roasted corn; add salt to taste and set aside.
2.To make the soup, place avocados, peas, kefir, cilantro, onion, jalapeno and lime juice in a blender. Puree until smooth. Add warm water or chicken broth to thin out the soup. Add salt to taste.
3.Divide soup between four or six bowls and top with Roasted Corn and Pico de Gallo Garnish. Serve with your favorite hot sauce.
PER SERVING: 285 CAL; 8G PROT; 18G TOTAL FAT (2G SAT. FAT); 23G CARB; 1MG CHOL; 134MG SOD; 12G FIBER; 11G SUGARS
To make these recipes easy on the digestion, the traditional dairy has been replaced with products from Green Valley Organics Lactose Free, which is the only brand of organic, single source Certified Humane yogurt, kefir and sour cream to be available nationwide, and Redwood Hill Farm goat milk yogurt and kefir. (Goat milk, which is naturally 25% lower in lactose than cow milk, is better tolerated by those for whom digesting dairy is a problem.) Redwood Hill Farm’s products are also available nationwide. To learn more about Redwood Hill Farm products visit: www.redwoodhill.com!
1.To make the pico de gallo, chop tomato in to very small pieces and mix with onion, cilantro and jalapeno pepper. Stir in lime juice and roasted corn; add salt to taste and set aside.
2.To make the soup, place avocados, peas, kefir, cilantro, onion, jalapeno and lime juice in a blender. Puree until smooth. Add warm water or chicken broth to thin out the soup. Add salt to taste.
3.Divide soup between four or six bowls and top with Roasted Corn and Pico de Gallo Garnish. Serve with your favorite hot sauce.
PER SERVING: 285 CAL; 8G PROT; 18G TOTAL FAT (2G SAT. FAT); 23G CARB; 1MG CHOL; 134MG SOD; 12G FIBER; 11G SUGARS
To make these recipes easy on the digestion, the traditional dairy has been replaced with products from Green Valley Organics Lactose Free, which is the only brand of organic, single source Certified Humane yogurt, kefir and sour cream to be available nationwide, and Redwood Hill Farm goat milk yogurt and kefir. (Goat milk, which is naturally 25% lower in lactose than cow milk, is better tolerated by those for whom digesting dairy is a problem.) Redwood Hill Farm’s products are also available nationwide. To learn more about Redwood Hill Farm products visit: www.redwoodhill.com!
Chef
