Each of these recipes is so good on their own, but when you combine the Poblano Avocado Soup with the Corn Salad, it’s absolutely so good! Perfect for late summer when the corn is perfectly sweet. Serve with a bunch of fresh herbs for extra flavor and presentation. ~monique
AVOCADO POBLANO SOUP
1 poblano pepper, grilled or roasted and skin scraped
1 small avocado
¼ cup raw or toasted pepitas (pumpkin seeds)
2 tbls lime
1 garlic clove, crushed
~1 cup coconut milk
salt to taste
- Add the poblano, pumpkins seeds, lime, garlic clove, 1/2 tsp salt and coconut milk to the blender, blend on high until smooth.
- Add in the avocado and blend to combine again. This should be a really smooth sauce. Add additional coconut milk or water as needed to achieve a desired consistency.
- Taste and adjust salt & lime to taste.
GRILLED CORN SALAD
1 garlic clove, minced
2 ears grilled corn, cut off cob
1/4 cup finely diced grilled red onion
1 tbls minced jalapeno
2 tbls olive oil
1 tbls lime juice
1/2 tsp salt, or to taste
- Toss the garlic, corn, onion jalapeno, olive oil, lime and salt
Putting it all together:
Place a scoop of the corn salad into soup bowl, pour the avocado soup around it.
Adorn with fresh herbs: Cilantro, basil, mint, fennel or try parsley, oregano, dill1