Categories: August2012, Avocados, Soups, Summer, Tex-Mex
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)
Directions
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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.
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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.
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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.
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We add the pepper and corn for texture, but you can easily purée everything and have a delicious pureed soup.
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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.