Cool Avocado-Corn Soup Recipe recipe

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Ingredients

3 ripe avocados - peeled, pitted, and cubed
2 tablespoons chopped onion
½ teaspoon minced garlic
1 cup Swanson® Chicken Broth
¼ cup plain, low-fat Greek yogurt
¼ cup fat free half-and-half
3 tablespoons lemon juice
1 ½ teaspoons sriracha chile-garlic sauce
salt and ground black pepper to taste
¾ cup frozen corn kernels, thawed
4 cooked peeled deveined medium shrimp

Nutrition Info

310.1 calories
carbohydrate: 23.1 g
cholesterol: 19.9 mg
fat: 24 g
fiber: 11 g
protein: 7.1 g
saturatedFat: 4 g
servingSize: -
sodium: 423.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the avocado, onions, garlic, and Swanson® Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.

  2. Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.

  3. Ladle the soup into bowls. Garnish each serving with a single shrimp.

Recipe Yield

4 servings

Recipe Note

Get ready for a creamy and velvety soup with layers of bright flavor. The corn brings a little crunch, and the shrimp garnish adds a touch of elegance.

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