Cool Avocado Soup with Roasted Corn from Mid City Market

1 pound avocado pulp or about 3 avocados

1 cup heavy whipping cream

½ cup buttermilk

½ cup plain yogurt

1 cup chicken stock

2 Tbs. fresh parsley, finely chopped

1 Tbs. fresh cilantro, finely chopped

2 limes, juiced

½ jalapeno, seeded and finely chopped

1 tsp. salt

Dash of black, white & cayenne pepper

¼ tsp. granulated garlic

1 tsp. Cavenders Greek seasoning

1/2 cup cherry tomatoes, sliced in half lengthwise

Roasted corn for garnish

Set aside cherry tomatoes and roasted corn. Mix remaining ingredients and blend well. Just before serving fold in tomatoes and garnish with roasted corn.