Chilled Avocado Lime Soup with Spiced Corn Relish and Crunchy Tortilla Garnish

Ingredients

• •2 ripe avocados, peeled and pitted
• •2 cups vegetable broth, chilled
• •1 cup plain Greek yogurt
• •1/4 cup lime juice, freshly squeezed
• •1 teaspoon ground cumin
• •1/8 teaspoon cayenne pepper
• •Salt, to taste
• •1 cup fresh or frozen corn kernels
• •1 teaspoon chili powder
• •1 tablespoon olive oil
• •2 tablespoons fresh cilantro, chopped
• •2 small corn tortillas, cut into thin strips
• •1/2 cup canola oil (for frying)
• •Lime wedges, for serving (optional)

Instructions

1. 1

   In a blender, combine avocados, vegetable broth, Greek yogurt, lime juice, ground cumin, cayenne pepper, and salt. Blend until smooth and creamy. Transfer to the refrigerator to chill.

2. 2

   In a skillet, heat 1 tablespoon olive oil over medium heat. Add corn kernels and chili powder. Sauté for 5-7 minutes until the corn is slightly charred. Stir in cilantro and set aside to cool.

3. 3

   In a deep frying pan, heat canola oil over medium heat. Fry the tortilla strips in batches until golden and crisp, about 2-3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle lightly with salt while warm.

4. 4

   To serve, pour the chilled avocado lime soup into bowls. Top with a spoonful of spiced corn relish and a handful of crunchy tortilla strips. Garnish with lime wedges, if desired.