Cool Avocado-Corn Soup Recipe

• 3 ripe avocados - peeled, pitted, and cubed
• 2 tablespoons chopped onion
• 1/2 teaspoon minced garlic
• 1 cup Swanson(R) Chicken Broth
• 1/4 cup plain, low-fat Greek yogurt
• 1/4 cup fat free half-and-half
• 3 tablespoons lemon juice
• 1 1/2 teaspoons sriracha chile-garlic sauce
• salt and ground black pepper to taste
• 3/4 cup frozen corn kernels, thawed
• 4 cooked peeled deveined medium shrimp

1. Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
2. Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
3. Ladle the soup into bowls. Garnish each serving with a single shrimp.

avocados, onion, garlic, swanson, yogurt, lemon juice, sriracha chilegarlic, salt, frozen corn kernels, shrimp

Taken from www.allrecipes.com/recipe/245088/cool-avocado-corn-soup-recipe/ (may not work)