Avocado and Roasted Corn Soup with Cilantro Oil

I’ve come to realize that there are two kinds of people in this world — those who love avocado and those who despise it. I fall under the “love” category (possibly even under the “obsessive” category), so I’m always looking for new recipes to use it in. The latest recipe that I tried will probably appeal to other avo-lovers out there.

I’ll be honest — I found this recipe to be a bit more involved than what I was hoping for, but the result came out pretty well anyway. This soup is served cold, which was fine, but I would have liked it better if there were actual corn kernels in it and not just what I’ll call “corn essence” (the instructions have you cook corn kernels, puree them in a food processor with chicken stock, and then press the mixture through a sieve and discard the solids!). There definitely wasn’t enough texture to this soup, which is why I added some pieces of shredded chicken.

The cilantro oil, however, was very good! I think it also made the bowl look a little prettier with the glossy dark green streaks it made! Overall, this dish was very flavorful and a refreshing summer dinner.

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