For the past couple of nights, I have been busily building my family tree on ancestry.com. Last night, I stayed up until 2 am. I’m hooked.
Recently, I went to Texas to visit my father’s side of the family. While there I questioned my Aunts and Uncles about our Native American heritage. I wanted to know more. Unfortunately, No one knew which tribe we belong to, or who in the family carried the Native American bloodline. Evidently, only my deceased Grandfather had the answers.
To my disappointment, so far my research has not led to any evidence that we are actually Native Americans. All my life I have felt so connected to my Native American heritage, now I’m at a loss. How else can I explain why I have really dark hair, high cheekbones, and skin that is fair, but tans quickly?
Luckily, I’m only 2 nights into my research, so hopefully, somewhere in my family tree, I will discover where and why my Dad’s family believe they possess a Native American bloodline.
What does this have to do with chilled avocado soup? Take the avocado for instance. Many think it is a vegetable, when actually it is a fruit. Does learning this change your view on avocados? Me either. Regardless if an avocado is a vegetable or fruit, it is still has that yummy nutty flavor that is loved by many. In the end, I am who I am regardless of my heritage.
Honestly, I could not stop eating this chilled creamy bowl of avocado, sweet corn, lime, with a hint of cilantro soup. It was so good! Almost tastes like a creamy bowl of guacamole. Yep – I loved the flavor of this soup so much, that I instantly ate the whole bowl of it, then went for some more.
This easy to make chilled soup can be made a couple of days in advanced. Perfect for a picnic. Now it’s time for me to get back to my research.
- 1 cup coarsely chopped fresh cilantro leaves
- ¼ cup organic extra-virgin olive oil
- ½ teaspoon kosher salt
- In a blender or food processor, puree the cilantro, oil, and salt. Pour the mixture into a fine-mesh sieve set over a bowl and let it drain for 15 minutes. Store the oil in an airtight container at room temperature for up to 5 days. I used a a plastic squirt bottle to store the oil in. It works great for adding swirls into the soup.
- 1 ear corn, husks removed
- 4 cups organic low-sodium vegetable broth
- 1 garlic clove, smashed
- 1 small yellow onion, chopped
- 1½ teaspoons kosher salt
- 2 firm but ripe avocados, peeled and pitted
- 3 tablespoons fresh lime juice
- ¼ cup sour cream
- Heat a dry skillet over medium-high heat and roast the whole corn, turning occasionally, until charred in spots. Transfer the corn to a cutting board and cut the kernels from the cob. Cut the cob into thirds.
- Bring the kernels, cob pieces, broth, garlic, onion and 1½ teaspoons salt to a boil in a large saucepan and boil until the liquid is reduced to about 3 cups, about 20 minutes. Remove from the heat and cool, uncovered. Discard the cob pieces.
- In a blender, puree the corn mixture. Add 1 of the avocados and 2 tablespoons of the lime juice to the blender; puree until smooth. Season to taste with salt. Transfer to a covered container and chill the soup for at least 1 hour, until very cold.
- To serve, dice the remaining avocado into small cubes and gently mix with the remaining tablespoon of lime juice. Ladle the soup into bowls, dividing the avocado among the bowls, then drizzle each with a little sour cream (thinned with water) and a swirl of cilantro oil. Use plastic squirt bottles for the sour cream and cilantro oil. Makes it a lot easier to add swirls into the soup. Use a butter knife to spread out the swirls into a decorative pattern.