Although this soup is very rich, I have modified it to a slightly healthier version and suggest about 1/2 cup servings otherwise you won’t have room for dinner!
Modified from Epicurious.
- 1 fresh ear of corn, shucked (or 1 cup frozen corn)
- 2 cups plus 2 tablespoons water
- 1 garlic clove, smashed
- 1 1/2 teaspoons salt
- 3/4 cups chopped white onion
- 1 fresh serrano chile, stemmed and coarsely chopped (including seeds)
- 1 firm-ripe California avocados
- 4 tablespoons fresh lime juice
- 1/4 cup low fat yogurt
- 1/4 tsp smoked paprika (if using frozen corn)
For cilantro oil
- 1 cup coarsely chopped fresh cilantro
- 1/4 cup olive oil
- 1/2 teaspoon salt
To make soup:
- Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
- Bring kernels, smoked paprika if using frozen corn, (or cob pieces), 2 cups water, garlic, salt, chili and 1/2 cup onion to a boil in a saucepan and boil until liquid is reduced to about 2 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
- Purée corn mixture remaining 1/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
- Quarter, pit, and peel the avocado, then add to blender with the lime juice and purée until smooth. Add yogurt and purée again. Transfer soup to a bowl and cover surface with plastic wrap and chill soup at least 1 hour.
Prepare cilantro oil while soup chills:
- Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times.
- Transfer to a pointed tip decorator bottle.
- Season soup with salt and ladle into 4 small soup bowls. Drizzle cilantro oil.