Cool Avocado-Corn Soup Recipe

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Ryan
Ryan February 10, 2021
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How To Make Cool Avocado-Corn Soup

This chilled avocado and corn soup combines ripe avocados, corn kernels and plump shrimp, simmered in a lime-chicken broth, for a zesty and savory meal!

Preparation: 15 minutes
Cooking:
Chill Time: 2 hours
Total: 2 hours 15 minutes
Serves:

Ingredients

  • 3avocados,ripe, peeled, pitted, cubed
  • 2tbsponion,chopped
  • ½tspgarlic,minced
  • 1cupSwanson® Chicken Broth
  • ¼cupGreek yogurt,plain, low fat
  • ¼cuphalf and half,fat free
  • 3tbsplemon juice
  • tspsriracha chile garlic sauce
  • salt and ground black pepper,to taste
  • ¾cupcorn kernels,frozen, thawed
  • 4medium shrimp,peeled, deveined, cooked

Instructions

  1. Place the avocado, onions, garlic, and chicken broth in a food processor or blender. Process for 7 to 8 pulses until smooth. Transfer mixture to a bowl.

  2. Stir in the yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels.

  3. Cover and refrigerate for at least 2 hours until chilled.

  4. Ladle the soup into bowls. Garnish each serving with a single shrimp, then serve and enjoy!

Nutrition

  • Calories: 345.83kcal
  • Fat: 26.02g
  • Saturated Fat: 5.15g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 15.72g
  • Polyunsaturated Fat: 3.09g
  • Carbohydrates: 25.40g
  • Fiber: 11.16g
  • Sugar: 4.60g
  • Protein: 8.34g
  • Cholesterol: 17.35mg
  • Sodium: 686.09mg
  • Calcium: 60.95mg
  • Potassium: 930.08mg
  • Iron: 1.22mg
  • Vitamin A: 32.47µg
  • Vitamin C: 20.56mg
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