Cool Avocado-Corn Soup Recipe - cooking recipe

Ingredients

3 ripe avocados - peeled, pitted, and cubed
2 tablespoons chopped onion
1/2 teaspoon minced garlic
1 cup Swanson(R) Chicken Broth
1/4 cup plain, low-fat Greek yogurt
1/4 cup fat free half-and-half
3 tablespoons lemon juice
1 1/2 teaspoons sriracha chile-garlic sauce
salt and ground black pepper to taste
3/4 cup frozen corn kernels, thawed
4 cooked peeled deveined medium shrimp

Preparation

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.
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.
Ladle the soup into bowls. Garnish each serving with a single shrimp.