Cold avocado cucumber soup with grilled corn salsa
Sep 15 2020
This is the kind of dinner that I love, I only need to chop and blend and prepare the salsa. This takes me less than 15-20 minutes total. You could cook the corn in a pan or in the oven but I find that the way I do it directly on the stove is really efficient.
Clean and chop the veggies and blend together until completely smooth. Chill until dinner, I find that the colder it is, the better. If you are in rush, add a couple of ice cubes and just decrease the amount of water.
Grill the corn directly on the gas stove for 2-3 minutes total moving it around so it does not burn, If you don't have gas, then bake in the oven for 10-15 minutes at 350F. Another option would be on the outside grill.
Cut the corn of the cob, chop the tomato, thinly slice the shallot and jalapeño and toss it all together. Squeeze the lime and add in the cilantro, salt and pepper. I find that if you leave to rest for 10-15 minutes the flavors have time to combine and come out better.
Serve the soup in glasses or bowls and spoon the salsa on top and enjoy with some tortilla chips, toasted pitta bread or on its own.