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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Avocado Black Bean Corn Salsa Soup

1 lrg Ripe avocado
2 cup Chicken stock
3 tbl Fresh lime juice
1 tsp Chopped fresh cilantro
2 tsp Sherry
    Salt to taste
    Freshly-ground black pepper to taste
FOR THE SALSA
1/4 cup Cooked corn kernels
2 tbl Cooked black beans
1/4 cup Sour cream
1 tbl Finely-diced red bell pepper
1/2 tsp Chopped garlic
1 tsp Olive oil
    Juice of 1 lime
    Fresh cilantro chopped
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour.
Meanwhile prepare the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper.
Serve the soup in chilled cups topped with the salsa and fresh cilantro.
This recipe yields 2 to 3 servings.