Embark on a culinary journey with this chilled avocado-corn soup, a symphony of textures and tastes. Creamy avocado meets sweet corn, elevated by a hint of spice and a luxurious shrimp garnish. Prepare for a refreshing and elegant experience.

Follow The Directions

01

Step

In a food processor or high-powered blender, combine the avocado, red onion, garlic, and chicken broth. Process until completely smooth and creamy. (Approximately 2-3 minutes)

02

Step

Transfer the mixture to a bowl. Gently stir in the Greek yogurt, half-and-half, lemon juice, and sriracha chili sauce. Season with sea salt and freshly ground black pepper to taste. Fold in the thawed corn kernels. (Approximately 5 minutes)

03

Step

Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the soup to prevent skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly. (Minimum 2 hours)

04

Step

Before serving, taste the soup and adjust seasonings as needed. Ladle the chilled soup into bowls and garnish each serving with a chilled shrimp. A drizzle of olive oil or a sprinkle of fresh cilantro can be added for extra flair. (Approximately 5 minutes)

For an extra layer of flavor, lightly char the thawed corn kernels in a dry skillet before adding them to the soup.
If you prefer a smoother soup, strain it through a fine-mesh sieve after blending.
This soup can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator.
Consider adding a small dice of cucumber or bell pepper for added crunch and freshness.
For a vegan option, substitute the chicken broth with vegetable broth and omit the Greek yogurt, or replace it with a plant-based alternative.

Abigale Wyman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.