Cold Avocado Corn Soup With Cilantro Oil
- 1 fresh or frozen ear of corn, shucked
- 4 cups plus 2 tablespoons water
- 1 garlic clove, smashed
- 1 1/2 teaspoons salt
- 1 1/4 cups chopped white onion
- 1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
- 2 firm-ripe California avocados (1 to 1 1/4 lb total)
- 3 tablespoons fresh lime juice
- 1/4 cup
- or sour cream
- 1 cup coarsely chopped fresh cilantro
- 1/4 cup olive oil
- 1/2 teaspoon salt
- a 3/4-inch melon-ball cutter
- Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
- Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
- Puree corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
- Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and puree until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
- Puree cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
- Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
- Whisk together
- and remaining 2 tablespoons water in a small bowl until smooth.
- Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with
- and cilantro oil.
corn, water, garlic, salt, white onion, serrano chile, california avocados, lime juice, sour cream, fresh cilantro, olive oil, salt, cutter
Taken from www.epicurious.com/recipes/food/views/cold-avocado-corn-soup-with-cilantro-oil-231993 (may not work)