Spicy Corn & Avocado Soup

So I bought too many avocados and decided to head to the internet and make a meal out of the last lonely one. I should warn you now, this will be a cilantro free zone. It tastes like dish soap, so it will never be invited to anything I eat again. I don't care how good you think it is. Now that's taken care of, I present to you... my soup:

I consulted a couple recipes (here and here) and decided they both seemed kind of boring on their own, so mashing them together might be a good idea! It turned out really delicious, and I am scarfing it down between sentences now. If I wasn't trying to be healthy, I would say it needs some heavy cream, so do that if you prefer creaminess over unblocked arteries. Instead I will recommend more avocado (I only had one, but if I did it again I would add another).

To make this soup you will need:

• 1/4 olive oil
• 1 small yellow onion, chopped
• 12 oz can of corn kernels
• 2 garlic cloves, minced
• 4 cups of chicken broth (veg if you swing that way)
• 1 avocado, sliced
• 1 jalapeno, seeded and sliced
• 1/2 orange pepper, chopped
• 1/3 cucumber, chopped
• 1 tbsp lemon juice
• as much salt and pepper as your heart desires

1. Cook onion in olive oil until translucent on medium heat (about 10 minutes)
2. Add corn, garlic, and broth. Simmer on high for 10 minutes
3. Add everything else & blend until even and creamy in texture
4. Season with salt and pepper to taste

Now my soup is all gone. That didn't last long. I will resist going back for more, but just know I want to. The lemon here is the unsung hero I think, and if you want to kick up the spice just let a few jalapeno seeds make there way in. I didn't end up adding any extra salt to mine since my broth was salted, so make sure you try yourself and decide. This made 6 cups, so I'm sure it won't last too long overall and really didn't take long to make. Currently accepting any recommendations for improvements, except cilantro!

UPDATE: Scott got home from work and suggested the perfect additions! A scoop of low fat sour cream and light drizzle of sriracha in each bowl. So it's all gone now.