Avocado Grilled & Chilled Soup

Chef’s Notes: In case you’re not from Texas, the South, most of the central United States or haven’t been outside for the last month: News Flash! It’s hot. It’s so hot that the word hot isn’t nearly long enough to convey the length of suffering. This “soup” is the perfect thing for when it a scorcher outside. It’s not too warm or cold and is light, but very filling. Also, can be completed in 30 minutes!

Plan of Attack:

1. Blend & Chill

2. Grill & Sizzle

3. Chop & Combine

Ingredients for 2:

1 avocado, divided

¾ C water

1/4C orange juice

¼ tsp salt

Pepper to taste

Red pepper flakes to taste (optional)

1 ear of corn, shucked and washed

1 red bell pepper, chopped into large pieces, seeded and divided

1 jalapeno, chopped in half and seeded (leave a few seeds based on your desired hotness level)

1-1.5oz pancetta

Fresh cilantro

Instructions:

1. Heat skillet and grill pan over medium-high heat
2. In a blender combine ½ chopped avocado, water, orange juice, salt and peppers. Blend until smooth then place in fridge.
3. Cook pancetta until crispy, remove from skillet, crumble and set aside.
4. Grill corn, ½ red bell pepper & ½ jalapeno until lightly charred.
5. While veggies are grilling: chop up the other ½ of the avocado, red bell pepper & jalapeno; set aside
6. Once grilled veggies are done. Stand the corn on an even end and cut downwards using a sharp knife to remove the kernels. Chop other veggies and set aside
7. Divide reserved chilled avocado mixture between 2 bowls.
8. Top with grilled corn, red bell pepper, jalapeno, pancetta crumbles and the reserved fresh veggies.
9. Christen with cilantro
10. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time