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.
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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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