Name: Cool Avocado-Corn Soup Recipe
Prep time: 15 min
Cook time: 0
Total time: 2 h 15 min
Yield: 4
Cuisine: American
Ingredients: 3 ripe, peeled, pitted, cubed avocados; 2 tbsp chopped onion; ½ tsp minced garlic; 1 cup Swanson® Chicken Broth; ¼ cup plain, low fat Greek yogurt; ¼ cup fat free half and half; 3 tbsp lemon juice; 1½ tsp sriracha chile garlic sauce; to taste Salt and ground black pepper; ¾ cup frozen, thawed corn kernels; 4 peeled, deveined, cooked Medium Shrimp

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
1½tspsriracha chile garlic sauce
salt and ground black pepper,to taste
¾cupcorn kernels,frozen, thawed
4medium shrimp,peeled, deveined, cooked

Instructions

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.
Stir in the yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels.
Cover and refrigerate for at least 2 hours until chilled.
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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