This chilled soup recipe is a delight: rich, creamy and delicious! Please take note that it must be prepared ahead and chilled for at least 4 hours. Also do not substitute low-fat or reduced-fat products for the full fat ones.



  • 2 cups whole milk
  • ½ cup whipping cream
  • ½ cup sour cream
  • 2½ cups cold chicken stock
  • 1 tablespoon chopped red onion
  • 1 teaspoon chopped garlic
  • ¼ cup chopped Italian parsley
  • 1 tablespoon lemon juice
  • 3 large ripe avocados, halved, seeded, peeled, mashed
  • salt, freshly ground pepper, to taste


  • 1 ear fresh corn
  • 1 red bell pepper, minced
  • extra-virgin olive oil
  • cracked black pepper
  • chopped fresh cilantro or parsley

Makes 8-10 servings.


  1. Place soup ingredients in a blender in the order listed. Milk first, salt and pepper last.
  2. Puree until smooth. Taste and adjust seasonings as needed.
  3. Cover and refrigerate for at least 4 hours.
  4. For the relish, roast corn (husk and all) in a 350-degree oven for about 30 minutes. Remove from oven and cool. Husk and remove silk. Cut kernels from the cob and toss with red bell pepper.
  5. To serve, ladle soup into 10 chilled soup bowls or cups.
  6. Place about a teaspoon of the relish into the center of each serving of soup.
  7. Drizzle lightly with olive oil. Sprinkle with cilantro or parsley and black pepper.

Source: Chef Jamie Samford, executive chef at Stonebridge Country Club.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...