What about fresh basil? And avocados, too? I know, who doesn’t!? (Don’t even answer that, please!)
How excited are you that it’s pretty much that time again?
And it’s that time when corn is so sweet, it might as well be dessert. One could eat corn on the cob raw and adore it!
It’s also that time when the scent of basil should accompany every salad! Basil grows year-round, and in the summer, it bursts out of small pots and big planters — the leaves so soft, supple . . . and delicious! This is definitely the time to eat it!
This is that time when you just be eating tomatoes right off their vines. Tomatoes in the summer — oh my! They’re warm and sweet with unbelievable flavor.
Really, you could eat these tomatoes like an apple. Just take a bite!
It’s that time when you can find perfect avocados — so smooth, creamy and beautiful.
It celebrates the aforementioned ingredients completely!
And if it seems counter intuitive to have a warm bowl of soup during the summer, have it cold — it’s just as wonderful!
I want to know: do you grow any of these delicious veggies or fruits in your garden? There’s nothing better than going outside to pick your ingredients!
I have a great find for you today, a Farmer’s Market locator! All you have to do is type your zip code!
While you can find corn, tomatoes, avocados and basil year-round, they are really at their best at the peak of their season. Summer! And I think we naturally crave them more during that time!
- 2 tablespoons olive oil
- 1 cup roughly chopped onion
- 1 cup roughly chopped poblano pepper
- Kernels from 4 ears of yellow corn (this should yield about 4 cups corn kernels)
- 1 teaspoon ground cumin
- 3 cups vegetable broth
- 1 teaspoon sea salt
- ¾ cup fresh, finely chopped basil
- 2 cups tear drop tomatoes (cut in half, lengthwise)
- 2 cups avocado, cut into bite-sized pieces (here's How to Cut an Avocado)
- A few turns of black pepper
- Add the olive oil to a medium-sized saucepan, and place it over medium-low heat. Add the onion and poblanos and cook until soft, about 5 minutes.
- Add the corn kernels and cumin and cook just for a minute or so, to blend the flavors.
- Pour in the broth, turn the heat to high, and bring to a boil. Then immediately turn the heat to a simmer, cover, and cook for 15 minutes.
- Use an immersion or standing blender to purée the soup until it's almost smooth. I like to blend it just so that it's somewhat chunky. (Please note that when you blend hot liquids in the blender, you have to hold down the lid very, very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off! Also, use a folded towel to protect your hands from the possibility of hot liquid seeping out of the lid during blending. If this makes you at all nervous, let the soup cool to room temperature, and then blend.)
- Add the salt and black pepper and stir to blend. Then either add equal portions of the basil, tomatoes and avocado to serving bowls and ladle the corn soup over it -- or, add all of it directly to the soup and mix it in gently. This soup is delicious served both hot and cold!
If you like it spicy, add about ¼ to ½ teaspoon cayenne pepper.
Not vegan or vegetarian? How about adding crumbled applewood smoked bacon?! Great idea!
Have you met my friends, the Holtz family at California Avocados Direct? They grow beautiful avocados and offer a ton of great information about avocados.
This is not a sponsored post.