Hello Summer! Chilled Cucumber Avocado Soup with Charred Corn {Vegan}

A lot has happened since we last talked!  I took whirlwind trips to Indianapolis and Omaha, went to the 100th running of the Indy 500, ate some ridiculously good food, got a couple unfortunate sunburns, started biking to work every day, completed the sprint triathlon equivalent that was my “first” goal for the fitness challenge, enjoyed a reunion lunch with Team Johnson, drank awesome craft beers from all over the country at Savor, and quite possibly set a record for the longest I’ve gone since I learned to cook without making dinner at home.  It’s been pack-unpack-repeat, and that will continue on Thursday when fifteen of us head to Savannah to celebrate my big 3-0!  This is the self-induced busyness that I promised myself when I decided to take the semester off and just say “yes” a lot.  And it’s pretty awesome.

Summer hasn’t officially started yet, but it sure feels like it: the weather is hot and sticky and the calendar is full.  I love a good soup, but during summertime in D.C. it’s rare I crave something warm… unless it came off a grill.  Luckily there are lots of options when it comes to chilled soups, far beyond your traditional gazpacho (and your not so traditional gazpacho).  This one is avocado and cucumber based, blended with a healthy dose of basil and garnished with charred corn.  It doesn’t get any more summer than that!

Chilled Cucumber Avocado Soup with Charred Corn

Adapted from Reclaiming Yesterday

• 1 english cucumber, peeled and roughly chopped
• 2 avocado
• 3-4 spring onions, white and light green parts (save some to garnish)
• 1 cup packed fresh basil
• 3 clove garlic
• salt and pepper, to taste
• juice from 1/2 lemon
• 1 1/2 cup vegetable broth
• 2 ears corn
• Olive oil

1. Add cucumber, avocado, green onion, garlic, lemon juice, salt, pepper, and basil to a food processor or high powered blender. Add vegetable broth and blend until smooth (you can add this a bit at a time until you get your desired consistency). Taste and season as needed. Allow soup to chill in refrigerator for at least 20 minutes.
2. Peel corn and remove silk. Drizzle with olive oil and sprinkle with salt. Add to a hot grill and cook, turning occasionally, for about 10 minutes or until charred. This can also be done on broil in the oven if you are our of charcoal.  Remove from heat and cut kernels from corn cobs.
3. Once soup has chilled, divide between bowls and top with corn, green onions, basil, freshly ground pepper, and drizzle of olive oil.

Serves 2 as an entree or 4 as an appetizer

Johanna