Summer Corn Soup

by Gretchen
(Fairfax, CA)

This had a light green and corn flavor with the added dimension of cilantro and the creaminess of the avocado. Really enjoyable for an evening meal when you don't want something too heavy.

Cucumber (1 large or several small)

Romaine (1 head)

Cilantro (1 handful)

Corn (2 ears)

Avocado (1)

Blend the cucumbers first, and add a little water if they don't yield much volume. Then add the greens, blend, and then the corn and blend until smooth. Add the avocado last, blending just a little until smooth and creamy. If desired, reserve a small handful of corn kernels until the end and sprinkle on top of bowl of soup for a garnish. Enjoy!

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Sep 08, 2013
by: Anonymous

This was really delicious. In the summer when corn is abundant, I love finding more things to make that incorporate corn. Salads are my usual go-to format, but this soup was delicious and refreshing. The corn adds a sweetness but the greens give it a savory base. I'll be making this again!

P.S. Be sure to use non-GMO corn!

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