Appetizers / Soups / Salads

Avocado and coasted corn and tomato soup is for Soup.

Avocado and coasted corn and tomato soup takes 60 minutes to prepare.

Avocado and coasted corn and tomato soup takes 10 minutes to cook.

Avocado and coasted corn and tomato soup makes 2 servings.

The ingredients for Avocado and coasted corn and tomato soup are:

8 oz Kirkland Chicken Stock
1 cup Muir Glen Organic Fire Roasted Diced Tomatos
.5 cup, chopped Onions, raw (preferably red)
1 clove Garlic
.5 cup, chopped Peppers, sweet, red, fresh
3 ear, medium (6-3/4" to 7-1/2" Sweet Corn, roasted in husk
2 fruit without skin and seeds Avocados, California (Haas)
1 serving Garlic Scapes - 1/2 cup (by SARAMROBERTS)
.25 cup, crumbled Feta Cheese
1 tsp Oregano, ground
1 tbsp Coriander seed
.25 tsp Cumin seed
2 tbsp Lime Juice, juice of 1 lime

Here is how you make Avocado and coasted corn and tomato soup:

Soak corn for 15 minutes in cold water, then roast and allow to cool. This may be done up to three days ahead.Saute onion, add pepper and garlic. cook until softened.Add spices and saute for 1-2 minutes. Add tomatoes and stock and bring to simmer.Cut corn from the cob and dice avocado flesh. Add to soup and simmer until heated through.Stir in lime juice, salt to taste. Serve and top with garlic scapes and feta.

The nutritional information for Avocado and coasted corn and tomato soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 583.7

• Total Fat: 33.2 g
• Cholesterol: 16.7 mg
• Sodium: 762.7 mg
• Total Carbs: 66.7 g
• Dietary Fiber: 20.0 g
• Protein: 16.0 g