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Categories:Viewed: 44 - Published at: 7 years ago
Ingredients
- 4 garlic cloves, peeled and halved
- 1 jalapeno chile, seeded
- 4 avocados, halved and peeled
- 3 limes, juice of
- 34 cup fresh cilantro leaves
- salt and pepper
- 3 cups chicken broth
- 1 (10 ounce) box frozen corn, thawed and patted dry
- 12 baguette, sliced on an angle and toasted
- 4 ounces feta or 4 ounces queso fresco, sliced
Method
- Using a food processor, finely chop 2 cloves garlic and the jalapeno.
- Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper.
- Process until just combined.
- With the machine on, slowly pour in the chicken broth until smooth.
- If the soup is too thick, slowly add up to 1 cup water.
- In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned.
- Season with salt and let cool.
- Stir 1 1/2 cups corn kernels into the soup.
- Preheat the broiler.
- Rub 1 side of each toast with the remaining 2 cloves garlic and top with a slice of cheese.
- Broil the toasts until the cheese is softened.
- Top the soup with the remaining 1/2 cup of corn kernels and the remaining 1/4 cup cilantro.
- Serve with the toasts.
