Makes two servings. Inspired by this book. My husband liked it so much he went for seconds and finished it off! It is a great thing to make as a quick lunch- it can be blitzed together in less than 5 minutes.
Start a kettle going with a couple cups of distilled or filtered water. Once it gets hot but not quite boiling, pour 2 C hot water into blender, along with:
1 C frozen corn (Trader Joe's has some good sweet organic corn)
1/4 C + 1 TB walnuts
1/4 C olive oil
1/2 clove garlic
1/2 tea salt
Blend in high speed blender until smooth, adding more water as needed.
Garnish with a drizzle of hot chili oil, avocado slices, and chopped cilantro.
(Can also be made cold, but I think it is best hot!)
Alternatively, make the soup without the olive oil. Drizzle an herbed olive oil over the soup, gently stir to swirl into the surface of the soup. (I used my blender with rosemary, olive oil, salt, pepper and garlic to make the green oil in this photo)