Cold Avocado Corn Soup With Coriander Oil

Ingredients for Cold Avocado Corn Soup With Coriander Oil

• 1 fresh or frozen ear of corn, shucked

• 950ml plus 2 tablespoons water

• 1 garlic clove, smashed

• 1 1/2 teaspoons salt

• 200g chopped white onion

• 1 fresh serrano chilli, stemmed and coarsely chopped (including seeds)

• 2 firm-ripe California avocados (1 to 575g total)

• 45ml fresh lime juice

• 60ml crema or soured cream

• 1 cup coarsely chopped fresh coriander

• 1/4 cup olive oil

• 1/2 teskedar salt

• a 3/4-inch melon-ball cutter

Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.

Bring kernels, cob pieces, 950ml water, garlic, salt, and 120ml onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 725ml , about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.

Purée corn mixture along with chilli and remaining 120g onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.

Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.

Purée coriander, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.

Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.

Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.

Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and coriander oil.

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