Avocado and Vegetable Soup

Avocado and Vegetable Soup
Adapted from Creative Dining Services, Zeeland, Mich.
Yield:  4 servings

1 large avocado
1 tbsp. lemon juice, divided
1 tbsp. vegetable oil
1 cup leeks, chopped
1 ¼ cups tomatoes, seeded and chopped, divided
2/3 cup fresh corn kernels
1 tsp. garlic, chopped
1 tsp. red pepper flakes
2 cups vegetable broth
¾ cup soy milk


1.    Cut avocado lengthwise around the middle; twist to separate halves. Remove pit with knife blade, scoop out flesh with a spoon.
2.    Cut enough avocado into ¼-inch dice to make ¼ cup. Toss with 1 tsp. lemon juice; set aside. Cut remaining avocado into large chunks and place in food processor with remaining 2 tsps. lemon juice.
3.    Heat oil in a large saucepan over medium heat. Add leeks and sauté until soft, about 4 mins. Add 1 cup of the tomatoes, corn, garlic and red pepper flakes; cook, stirring, until hot.
4.    Add half of the mixture to the avocado in the food processor and process until smooth.
5.    Add broth and soy milk to the remaining vegetables in the saucepan. Bring to a full boil; stir in the pureed avocado mixture.
6.    To serve, ladle soup into bowls. Top with reserved chopped avocado and tomato. Garnish with avocado slices, if desired.