Cold Avocado Corn Soup with Cilantro Oil |
|
 |
Prep Time: 50 Minutes Cook Time: 100 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
Crema a Mexican cultured heavy cream similar to sour cream is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn. Ingredients:
1 fresh or frozen ear of corn, shucked |
4 cups plus 2 tablespoons water |
1 garlic clove, smashed |
1 1/2 teaspoons salt |
1 1/4 cups chopped white onion |
1 fresh serrano chile, stemmed and coarsely chopped (including seeds) |
2 firm-ripe california avocados (1 to 1 1/4 lb total) |
3 tablespoons fresh lime juice |
1/4 cup crema or sour cream |
1 cup coarsely chopped fresh cilantro |
1/4 cup olive oil |
1/2 teaspoon salt |
Directions:
1. 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.
2. Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
3. Purée corn mixture along with chile and remaining 3/4 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.
4. Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
5. Prepare cilantro oil while soup chills: Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
6. Assemble soup: Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
7. Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
8. Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.
9. Cooks' notes: Soup can be chilled up to 1 day. Cilantro oil can be made 3 hours ahead and chilled, covered.
|
|