Avocado And Vegetable Soup

• 1 large ripe avocado
• 2 tablespoons lemon juice
• 1 tablespoon vegetable oil
• 1/2 cup corn (canned or frozen)
• 2 tomatoes, peeled
• 1 garlic clove, crushed
• 1 leek, chopped
• 1 red chili pepper, chopped
• 1 3/4 cups vegetable stock
• 2/3 cup milk

1. Pell the avocado and mash the flesh with a fork, stir in the lemon juice and set to the side.
2. Heat the oil in a large pan. Add corn, tomatoes, garlic, leek, and chile. Saute over low heat for 2-3 minutes, until softened.
3. Put half the vegetable muxture in a blender or food processor, along with the avocado. Process until smooth. Put the mixture in a clean pan.
4. Add vegetable stock, milk, and remaining vegetables and cook on low for 3-4 minutes. Transfer to warmed serving bowls and serve immediately, or cover and chill for 4 hours.

avocado, lemon juice, vegetable oil, corn, tomatoes, garlic, red chili pepper, vegetable stock, milk

Taken from www.food.com/recipe/avocado-and-vegetable-soup-360578 (may not work)