Ingredients
3avocados,ripe, peeled, pitted, cubed
2tbsponion,chopped
½tspgarlic,minced
1cupSwanson® Chicken Broth
¼cupGreek yogurt,plain, low fat
¼cuphalf and half,fat free
3tbsplemon juice
1½tspsriracha chile garlic sauce
salt and ground black pepper,to taste
¾cupcorn kernels,frozen, thawed
4medium shrimp,peeled, deveined, cooked
Preparation
Place the avocado, onions, garlic, and chicken broth in a food processor or blender. Process for 7 to 8 pulses until smooth. Transfer mixture to a bowl.
Stir in the yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels.
Cover and refrigerate for at least 2 hours until chilled.
Ladle the soup into bowls. Garnish each serving with a single shrimp, then serve and enjoy!
