This is a favorite summertime recipe of mine. It is a cold soup that is totally refreshing and it has that good fat that is in avocado's.

This recipe is from a Rachael Ray Magazine, although I do change up a couple things:

ingredients:
4 cloves of garlic, peeled & halved
1 jalapeno chile, seeded
4 avocados, halved and peeled
grated peel of 1 lime and juice of 3 limes ( I usually don't have limes on hand so I just use lime or lemon juice from the little squeeze bottle you pick up in the produce section)
3/4 cup cilantro leaves
salt & pepper
3 cups chicken broth
2 cups fresh corn kernals (roasted on the grill or in the oven)
dash of hot sauce (my addition)

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 sale 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 into the soup.
Top the soup with the remaining corn kernals and cilantro.

Enjoy!