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Cold Avocado Soup

  • Yield: 4 to 6 servings


  • 3 large, ripe avocados, peeled, pitted and cut into ?-inch pieces
  • 1 1/2 cups chicken stock
  • 1/4 cup minced green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh cilantro, plus 6 sprigs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cayenne
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 cup corn kernels
  • 1/2 teaspoon cumin


  • In batches in a food processor, puree the avocados, chicken stock, green onions, lemon juice, cilantro, 1 teaspoon of the salt and the cayenne. Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving.
  • In a small skillet, heat the oil over medium-high heat. Add the corn kernels, cumin and remaining 1/2 teaspoon salt, and cook until fragrant and golden brown, about 5 minutes, stirring occasionally. Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro.

Recipe Details