What a combo!

I'm heading to the Northside Farmer's Market this afternoon, my first market visit in weeks due to our vacation.

One of the top items on my list is more fresh, local corn. The season is so short that I want to enjoy as much of it -- and heirloom tomatoes -- as possible.

Combined with creamy, good-for-you avocado, corn provides the basis for this delicious cold summer soup.

Give it a try!

Recipe: Corn and Avocado Soup
(serves 4-5)
Ingredients:
1 ear fresh corn, shucked
4 cups plus 2 T water
1 garlic clove, smashed
1 teaspoon salt
1 cup chopped onion
1 fresh serrano chile, chopped (with or without seeds)
2 firm-ripe avocados
3 T fresh lime juice
1/4 cup sour cream

Instructions:
Cut kernels off cob, then cut corn cob into thirds. Heat water in a large saucepan until just starting to boil. Add corn kernels, cob pieces, salt and garlic. Boil for about 20 minutes, until liquid is reduced to about 3 cups.
Remove from heat and cool, uncovered, discarding cob pieces.
In a food processor or blender, puree corn mixture, onion and chile. Pour mixture through a fine sieve, discarding solids. Clean the blender/food processor and return mixture to it.
Add one peeled, cubed avocado and 2 T lime juice to the mixture and blend well. Transfer to a bowl and chill well in the fridge.
Once soup is chilled, assemble the plates:
Peel and halve the remaining avocado and use a melon scoop to make small balls from the flesh (or just cut into cubes if you don't want to get that fancy). Toss gently with remaining lime juice.
Divide soup into four to six shallow bowls.
Top with avocado balls or cubes, drizzle with sour cream and add a little flavored olive oil for garnish, if you wish.