Name: Cool Avocado-Corn Soup Recipe
Ingredients: 3 ripe avocados - peeled, pitted, and cubed; 2 tablespoons chopped onion; 0.5 teaspoon minced garlic; 1 cup Swanson® Chicken Broth; 0.25 cup plain, low-fat Greek yogurt; 0.25 cup fat free half-and-half; 3 tablespoons lemon juice; 1.5 teaspoons sriracha chile-garlic sauce; salt and ground black pepper to taste; 0.75 cup frozen corn kernels, thawed; 4 cooked peeled deveined medium shrimp

Ingredients

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

Steps

Place the avocado, onions, garlic, and Swanson® 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.