Best served well chilled. Very rich, so small portions are recommended. If not making the toasts, garnish the soup with crumbled queso fresco.

4 garlic cloves, peeled and halved
1 jalapeno, seeds removed
4 avocados, halved and peeled
Grated peel of 1 lime and juice of 3 limes
3/4 cup cilantro leaves and stems
salt and pepper
3 cups chicken broth
2 cups fresh corn kernels (from 2 ears) or one 10 ounce box of frozen corn, thawed and patted dry)
1/2 baguette, slice on an angle and toasted
4 ounces feta or queso fresco cheese, sliced

4 garlic cloves, peeled and halved 1 jalapeno, seeds removed 4 avocados, halved and peeled 3/4 cup cilantro leaves and stems 3 cup s chicken broth 2 cup s fresh corn kernels (from 2 ears) or one 10 ounce box of frozen corn, thawed and patted dry) 1/2 baguette, slice on an angle and toasted 4 ounces feta or queso fresco cheese, sliced

In a food processor, finely chop 2 garlic cloves and jalapeno. Add avocados, lime peel, lime juice, and 1/2 cup clilantro leaves. Season with salt and pepper. Process until just combined. With machine running, slowly pour in the chicken broth until smooth. Saute corn in a nonstick pan until just toasted. Add salt to taste. Stir in 1 1/2 cup corn, reserving half a cup for garnish.

Rub toasts with remaining 2 garlic cloves. Top with cheese and broil until cheese is softened.

To serve, garnish the soup with cilantro and remaining corn kernals.