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!
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
- 1½tspsriracha chile garlic sauce
- salt and ground black pepper,to taste
- ¾cupcorn kernels,frozen, thawed
- 4medium shrimp,peeled, deveined, cooked
Instructions
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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.
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Stir in the yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels.
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Cover and refrigerate for at least 2 hours until chilled.
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Ladle the soup into bowls. Garnish each serving with a single shrimp, then serve and enjoy!
Nutrition
- Calories:Â 345.83kcal
- Fat:Â 26.02g
- Saturated Fat:Â 5.15g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 15.72g
- Polyunsaturated Fat:Â 3.09g
- Carbohydrates:Â 25.40g
- Fiber:Â 11.16g
- Sugar:Â 4.60g
- Protein:Â 8.34g
- Cholesterol:Â 17.35mg
- Sodium:Â 686.09mg
- Calcium:Â 60.95mg
- Potassium:Â 930.08mg
- Iron:Â 1.22mg
- Vitamin A: 32.47µg
- Vitamin C:Â 20.56mg
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