How to Make Cool Avocado-Corn Soup - A Step-by-Step Guide

When the weather heats up, there's nothing more refreshing than a chilled soup to cool you down. This Cool Avocado-Corn Soup is the perfect dish to enjoy on a hot summer day. It's light, creamy, and bursting with the fresh flavors of avocado and corn.

The creamy texture of avocado creates a base for this soup that is both satisfying and refreshing. And when you add the sweet, crisp flavors of fresh corn, you've got a winning combination that will leave your taste buds singing.

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Ingredients

  • 3 ripe avocados - peeled, pitted, and cubed
  • 2 tablespoons chopped onion
  • ½ teaspoon minced garlic
  • 1 cup Swanson® Chicken Broth
  • ¼ cup plain, low-fat Greek yogurt
  • ¼ cup fat free half-and-half
  • 3 tablespoons lemon juice
  • 1 ½ teaspoons sriracha chile-garlic sauce
  • salt and ground black pepper to taste
  • ¾ cup frozen corn kernels, thawed
  • 4 cooked peeled deveined medium shrimp

Information

  • Prep Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
  • Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
  • Ladle the soup into bowls. Garnish each serving with a single shrimp.
  • Nutrition

    310 cal.

    • Total Fat: 24g
    • Saturated Fat: 4g
    • Cholesterol: 20mg
    • Sodium: 423mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 11g
    • Total Sugars: 4g
    • Protein: 7g
    • Vitamin C: 23mg
    • Calcium: 40mg
    • Iron: 1mg
    • Potassium: 864mg