Avocado Corn Soup and a Starry Night

Chilled Avocado Corn Soup

I’m feeling lazy today. It is gray outside and though it is not raining, it feels like a rainy day. 90 degrees has disappeared and now it feels like 70. Usually this tempts me into baking cookies but my refrigerator is broken and I’m too disoriented to bake. The refrigerator repairman comes tonight and I am praying it is repairable as I really would hate to buy a new one.

So…I’ll tell you what I cooked yesterday. My neighbor friend came for dinner so I could practice my cooking skills. This is no joke. Not cooking regularly seems to always throw off my timing or my concentration or even my taste buds. Plus cooking for someone gives me something to look forward to. And it also gives me leftovers so I can eat for the next few days.

My menu:

Not to long ago I had dinner with a friend and we were served a chilled soup. We both agreed that chilled soups were not our fave. Then the Brazilian cucumber soup was served that came with our entrees. It was so good we  licked the bowl clean. That led me to try the above soup as it had many of my favorite ingredients like corn and avocado and garlic. Needless to say, I think I am now a fan of cold soups. At least until I meet one I don’t like!
It was a relaxing night with a soft breeze that soothed us during dinner. Or maybe it was the taste of summer; a summer that is quickly coming to an end. Soon I’ll be heading to South Africa where it is winter. Maybe I am just trying to hang on a bit longer to my favorite summer foods or maybe to the delicious summer nights. In any case, we had a peaceful evening with talking and eating and stars to fill our soul.
Enjoy this soup. You would never guess that it contains not a drop of cream, well, except as a garnish. Silky and refreshing and green… Oh, it is so pretty. And perfect for a stunning summer evening.
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Chilled Avocado Corn Soup

  • Author: adapted from the yellow Gourmet cookbook



2 ears of shucked corn

4 c water

1 ¼ c chopped white onion

1 smashed garlic clove (I say make it a big one)

1 serrano chile, stemmed, but not seeded, chopped

2 firm, but ripe Haas avocados

3 T fresh lime juice

¼ c crema (Mexican sour cream) or sour cream


Cut kernels from cob. Save cobs for broth but cut in half.

Combine kernels, cobs, 4 c water, ½ c onions, garlic and salt in pot. Bring to a boil and boil until liquid is reduced by a cup. This takes about 20 minutes. Cool broth and discard cob.

Puree mixture with remaining onions and chile in a blender but I don’t have one, so I use an immersion blender. Works great! Pour mixture through a fine mesh sieve placed over a large bowl. Press hard on solids to extract all broth. (You can now throw this delicious corn mixture away but don’t. In this house we waste no corn of any kind. I’ll show you what you can do with it tomorrow. It is sooo cool.)

Now halve, pit and peel one avocado. Along with the lime juice add to blender or use your immersion blender and puree until smooth. This is like magic.

Cover with plastic wrap placed directly on the surface of the soup. Chill.

NOW! Make your cilantro oil.

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Garnish of Cilantro Oil


Or buy cilantro pesto and use the oil for your drizzle



1 c coarsely chopped fresh cilantro

¼ c olive oil

½ t salt


Combine cilantro, oil and salt in a large mixing cup. Using your favorite blender, puree this well. Now take this mixture and put through a fine mesh sieve which is place over another smaller cup and let it drain. Don’t press on it, but feel free to give it some good stirs to extract the oil. It is sooo good.

To assemble your soup:

Cut remaining avocado into pretty slices or using a melon baller make pretty little balls.

Ladle soup into a bowl. Place pretty avocado balls or slices on top. Drizzle with cilantro oil and a dollop of crema.


Perfect for a starry night!

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  • Vicky @Avocado Pesto
    November 20, 2015 at 12:07 am

    That is quite the menu for a dinner with your friend! How nice of you! I love chilled tomato gazpacho soups but have never made an avocado soup — need to get on this!!!

  • Abbe
    January 10, 2013 at 3:53 pm

    Tracie, I'm flattered. I don't mind if you reblog as long as I am given credit and readers are directed to my site. Thanks for asking and reading.

  • Tracie the writer
    January 10, 2013 at 12:45 pm

    This domain is a great resource to get important info! Do you mind if I reblog several of your entries on my own website?

  • Abbe
    August 16, 2012 at 1:20 am

    A note from my mother who is afraid to type: She did this in her food processor and then she did not have to put it through the sieve. She threw the corn mixture in with both avocados and it turned out silky smooth. She thought 3T lime juice to tart with only 1 avocado. And she used a jalapeno. Mothers are always right so I believe her!

  • Abbe
    August 14, 2012 at 4:40 pm

    You must be a great husband, Mr. Riffs, as you always know the right thing to say. Ditto on the garlic and I guess maybe I'll try getting this pic posted. Kind of given up on that! But those drizzles always look good.

  • Kitchen Riffs
    August 14, 2012 at 3:36 pm

    Is there any other sort of garlic clove than a big one? 😉 I hate it when a head has a bunch of little ones inside – you need to use so many more to get the flavor you crave. Or that I crave, at least. Anyway, I like cold soups although I don't make that many of them. This one looks excellent. Great photos – really nice food styling with the cilantro oil.