Chilled Corn Soup

Ingredients

• 0.5 cups avocado diced peeled
• 4 tablespoons canola oil 
• 4 large ears shucked corn 
• 1 tablespoon cilantro leaves fresh chopped
• 6 sprigs thyme leaves fresh
• 1  garlic clove minced
• 0.1 teaspoon ground pepper red
• 0.8 teaspoon kosher salt divided
• 1 tablespoon juice of lime fresh
• 0.8 cup onion chopped
• 0.5 cup radishes diced
• 3 cups water 

Equipment

• bowl
• sauce pan
• ladle
• knife
• sieve
• blender

Directions

1. Cut kernels from ears of corn to equal 6 cups; scrape milk and remaining pulp from cobs using the dull side of a knife blade.
2. Heat oil in a large saucepan over medium flame; add onions, thyme, and 1/4 teaspoon salt. Reduce heat to medium low; cover. Cook 8 minutes or until onion is softened, stirring occasionally.
3. Add corn kernels and garlic; cover. Cook 4 minutes; add corn pulp, water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil.
4. Remove from heat; discard thyme.
5. Place half of corn mixture in a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
8. Combine remaining ingredients in a small bowl. Ladle 1 cup soup into each of 6 bowls, top with 2 tablespoons avocado mixture.