Prep 20 mins
Cook 0 mins
Naturally sweet corn and creamy avocado make this chilled blender soup (no stove necessary!) deliciously rich. (Taken from May 2006 Vegetarian Times Magazine)
- 2 1⁄2 cups almond milk
- 2 1⁄2 cups corn kernels, raw (fresh or frozen)
- 1 small avocado, peeled and diced (about 1 cup)
- 1⁄2 teaspoon salt
- cracked black pepper
- Puree the almond milk, 2 cups of the corn kernels, 3/4 of the avocado and salt in a blender until smooth. Chill before serving.
- To serve, ladle into bowls, garnish with the remaining corn and avocado, and sprinkle with cracked black pepper.
Really good and easy! I used Almond Milk. Thanks for a great soup! Reviewed for Healthy Choices ABC Tag.
My oldest and I enjoyed this a lot. My husband didn't like it at all. Just one of those things. It is so easy to make tho, I may make it just for the 2 of us for lunch once in a while. Also, I never had almond milk before and thanks to this recipe I've found a new favorite; and my Dr said it is very good for you.