Recipe of the Month: Chilled Avocado Soup

Check out Maudie’s recipe for a chilled avocado soup with chipotle seared corn and shrimp.

SPONSOR by Maudie’s Tex Mex

CHILLED AVOCADO SOUP WITH CHIPOTLE SEARED CORN AND SHRIMP

INGREDIENTS:

Soup:

3 cups low sodium chicken broth

1½ cups diced peeled avocado (about 2)

1 medium tomatillo – boiled to soften

1 medium jalapeno (deseeded for less spice) – boiled with tomatillo

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Shrimp and Corn:

¾ pound medium shrimp, peeled and deveined

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

¼ teaspoon kosher salt

1 (7-ounce) can chipotle chiles in adobo sauce

1 tablespoon extra virgin olive oil

1 cup fresh corn kernels (about 2 ears)

¼ cup finely chopped red or white onion

1 garlic clove, minced

1 tablespoon fresh lime juice

1 green onion, sliced thinly

PREPARATION:

Soup:

1. Boil tomatillo and jalapeno together until tomatillo soften (slight discoloration).

2. Remove tomatillo and jalapeno and place in blender.

Shrimp:

1. Sprinkle shrimp with cumin, pepper, and salt; set aside.

2. Remove 1 chipotle chile and 1 tablespoon adobo sauce from the can, and finely chop the chile (remove seeds). Reserve remaining chiles and adobo sauce for another use.

3. Heat a large nonstick skillet over medium-high heat. Coat the pan with the olive oil.

• Add shrimp, and cook for 2 minutes. Turn shrimp over.

• Add corn, onion, and garlic; sauté for 2 minutes.

• Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté for 2 minutes, or until shrimp are done and vegetables are crisp-tender.

Plating:

Ladle about 3 to 4oz of soup into each of 8 bowls. Top with corn mixture and 1-2 shrimp and sprinkle with diced green onion.