Categories: August2012, Avocados, Soups, Summer, Tex-Mex

Ingredients

• 4 ripe avocados
• 1 red onion
• 10 cloves roasted garlic
• 46 oz chicken broth
• 3 oz lime juice
• 32 oz plain yogurt
• 1/4 cup cilantro
• 2 medium roasted red peppers
• 3 ears roasted sweet corn (1 lb frozen)
• 1/4 tsp salt (to taste)
• 1/4 tsp chili powder (just enough to give a hint of chili)

Directions

1. Core and halve the red bell peppers. Roast them in a 400 degree oven with the corn and garlic they give a little to the touch. Keep each item separate. Chill in refrigerator.

2. Begin building your soup by pureeing the avocados, onion, roasted garlic, cilantro, lime juice and enough chicken broth to allow your blender to do its job.

3. Combine in a large bowl the purred mixture with the rest of the Chicken Broth, yogurt, chili powder and salt. Cut the roasted pepper in a small dice and add with the corn.

4. We add the pepper and corn for texture, but you can easily purée everything and have a delicious pureed soup.

5. Adjust the chili powder and salt to your taste. I enjoy just a hint of chili powder as a background note to this summer delight.

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