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Chilled Corn Soup with Avocado and Feta
A rich and smooth chilled corn soup topped with diced avocado and crumbled feta cheese.
servings: 4
total time: 3 hours 45 minutes
recipe by: Frankie
Ingredients
- 1 TBSP unsalted butter
- 2 pounds frozen sweet corn kernels
- 1 yellow onion, chopped
- 1 yellow bell pepper, chopped
- 4 cloves of garlic, minced
- 1 tsp chili powder
- salt & pepper
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup water
- 1 TBSP lime juice
- 1 avocado, pitted and diced
- 2 ounces crumbled feta cheese
Directions
- Melt the butter in a dutch oven or large saucepan over medium-high heat. Add the corn, onion and bell pepper to the pan and cook, stirring occasionally, until corn is thawed, about 5 minutes.
- Stir in the garlic, chili powder, 1 tsp salt, and 1/2 tsp pepper and cook until while stirring about 1 minute. Stir in the heavy cream, milk, and water and transfer to a food processor, in batches, and blend as smooth as you can get it.
- Press mixture into a large bowl through a fine mesh sieve to remove and solids. Season with salt & pepper to taste. Cover the soup and refrigerate for at least 3 hours.
- When soup is chilled stir in the lime juice then ladle into bowls and top with diced avocado and feta cheese.
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