Grilled Corn and Pepper Bisque

Ingredients

• 6 oz avocado 
• 29 oz chicken broth canned
• 2 tablespoons cilantro leaves chopped
• 4  ears corn husked
• 2  green onions rinsed ends trimmed
• 1 teaspoon ground cumin 
• 1  jalapeño chile fresh stemmed rinsed halved lengthwise seeded
• 1 tablespoon juice of lime 
• 2 teaspoons olive oil 
• 1 pound bell peppers red stemmed rinsed halved lengthwise seeded
• 6 servings salt and pepper 
• 0.3 cup cup heavy whipping cream sour

Equipment

• bowl
• ladle
• blender
• grill

Directions

1. Rub corn, peppers, green onions, and jalapeo lightly with oil.
2. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total for green onions and jalapeo, 10 to 12 minutes total for other vegetables.
3. Let cool.
4. Cut corn kernels from cobs; chop peppers, green onions, and jalapeo.
5. In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeo until smooth.
6. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.