Cold Avocado Soup. Cold soups are a lifesaver in the summer when. In a blender or food processor combine all the soup ingredients and process until smooth.
Add the corn kernels cumin and remaining 12 teaspoon salt and cook until fragrant and golden brown about 5 minutes stirring occasionally. This Chilled Avocado Soup is everything youre thinking it might be. Chill for at least 2 hours.
Halve and pit remaining avocado.
Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving. Repeat procedure twice with remaining ingredients. Chill for at least 2 hours. Season with salt and pepper.