Recipe: Chilled Corn Soup with Tomatoes Avocado Feta

Ingredients

• For the stock:
• 1 tablespoon expeller-pressed canola oil
• 5 medium corn cobs, snapped in half (kernels removed and used in body of soup)
• 1/4 onion, thinly sliced
• 1/2 carrot, thinly sliced
• 1 celery stalk, thinly sliced
• 3 cups (710 ml) organic or reduced sodium chicken (or vegetable) broth
• 4 parsley stems
• 1 bay leaf
• 1 tablespoon (15 ml) extra-virgin olive oil
• Corn kernels from 5 cobs (about 4 cups, from the cobs listed above)
• 1 cup (235 ml) lowfat milk
• 3/4 cup (175 ml) light coconut milk
• 1/8 teaspoon salt
• Freshly ground white pepper to taste
• 1/8 teaspoon sherry vinegar
• 1 avocado, halved and thinly sliced crosswise
• 1/4 cup (37 g) crumbled feta cheese
• 6 cherry tomatoes, halved
• 4 teaspoons seasoned, toasted almonds

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