Grilled Corn And Pepper Bisque

• 2 ears of corn, husked
• 1 red bell peppers, rinsed, stemmed, seeded, and halved lengthwise
• 2 green onions, white and pale green parts only, rinsed and root ends trimmed
• 1/2 fresh jalapeno chili, rinsed, stemmed, seeded, and halved lengthwise
• About 2 teaspoons olive oil
• 1 cup chicken broth
• 1/4 cup sour cream
• 1 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt and pepper
• 1/2 avocado

1. Rub corn, peppers, green onions, and jalapeno lightly with oil. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total for green onions and jalapeno, 10 to 12 minutes total for other vegetables. Let cool. Cut corn kernels from cobs; chop peppers, green onions, and jalapeno.
2. In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeno until smooth. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.

corn, red bell peppers, green onions, fresh jalapeufo chili, olive oil, chicken broth, sour cream, ground cumin, lime juice, salt, avocado

Taken from www.epicurious.com/recipes/member/views/grilled-corn-and-pepper-bisque-51492201 (may not work)