Avocado and Veggie Soup

I love this soup in the summer time! It is actually a hot soup, as strange as it may sound with avocado. This is an easy soup to make and does not take much time to cook. Trust me, it is delicious! This is not a main course style soup, so plan to serve it with some other dish so bellies leave the table full and satisfied! A mexican style salad would be a great match with this soup. You can either blend half the soup, all the soup or none of the soup ... your choice!

Avocado and Veggie Soup

2 large avocado

2 TBS lemon or lime juice

1 TBS olive oil

1 can of corn, drained

2 tomatoes, chopped

1 garlic clove, crushed

1 - 2 leeks, chopped (rinsed well before and after chopping)

1 red chili, chopped

1/2 tsp dried cumin

2 cups veggie broth

2/3 cup 2% milk

1. Peel and mash avocado using a fork. Stir in lemon or lime juice, set aside.

2. Heat oil in a pan over med-high heat and saute the corn, tomato, garlic, leek, chili and cumin for about 3 - 5 minutes until veggies are softened.

3. Add avocado, broth and milk and cook over medium heat 5 - 10 minutes until heated, stirring gently.