Cool Avocado-Corn Soup Recipe

Name: Cool Avocado-Corn Soup Recipe
Total time: 135
Yield: 4
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

Recipe by lutzflcat from allrecipes.com

Dinner 2 Hr. 15 Mins.

Ingredients

4 servings

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3 ripe avocados - peeled, pitted, and cubed
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2 tablespoons chopped onion
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½ teaspoon minced garlic
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1 cup Swanson® Chicken Broth
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¼ cup plain, low-fat Greek yogurt
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¼ cup fat free half-and-half

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3 tablespoons lemon juice
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1 ½ teaspoons sriracha chile-garlic sauce
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salt and ground black pepper to taste
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¾ cup frozen corn kernels, thawed
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4 cooked peeled deveined medium shrimp

Instructions

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