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Cool Avocado-Corn Soup Recipe

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"Get ready for a creamy and velvety soup with layers of bright flavor. The corn brings a little crunch, and the shrimp garnish adds a touch of elegance."
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2 h 15 m servings 310 cals
Original recipe yields 4 servings


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  • Prep

  • Ready In

  1. Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
  2. Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
  3. Ladle the soup into bowls. Garnish each serving with a single shrimp.


  • Cook's Note:
  • If you want the soup consistency a little thinner, add more Swanson® Chicken Broth. Don't be afraid of the sriracha sauce. This amount won't add too much spiciness, only a unique flavor.
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Nutrition Facts

Per Serving: 310 calories; 24 g fat; 23.1 g carbohydrates; 7.1 g protein; 20 mg cholesterol; 423 mg sodium. Full nutrition

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