Corn Avocado Soup With Cheesy Toasts

Rachael ray magazine recipe that is excellent.

Using a food processor , finely chop 2 cloves garlic and the jalapeno.

Add the avocados , lime peel , lime juice and 1 / 2 cup cilantro leaves.

Season to taste with salt and pepper.

Process until just combined.

With the machine on , slowly pour in the chicken broth until smooth.

If the soup is too thick , slowly add up to 1 cup water.

In a small nonstick skillet , toast the corn kernels over medium heat , stirring , until lightly browned.

Season with salt and let cool.

Stir 1 1 / 2 cups corn kernels into the soup.

Preheat the broiler.

Rub 1 side of each toast with the remaining 2 cloves garlic and top with a slice of cheese.

Broil the toasts until the cheese is softened.

Top the soup with the remaining 1 / 2 cup of corn kernels and the remaining 1 / 4 cup cilantro.

Serve with the toasts.

garlic cloves, jalapeno chile, avocados, limes, juice of, fresh cilantro leaves, salt and pepper, chicken broth, frozen corn, baguette, feta