Pour the vegetable stock in a small saucepan and add the garlic clove. Bring this to a light boil for about 7 minutes over medium heat. It doesn’t have to be hot, just comfortably warm. In the meantime peel the cucumber and chop it up. No need to discard the seeds inside. Add the cucumber to a clean blender.

Slice the ripe avocado in half, remove the seed in the middle and scoop out the soft green flesh. Add it to the cucumber in the blender.

Also add the chopped onion, olive oil and a pinch of pepper and salt.

Blend the ingredients into a fine mixture. Then gradually add the warm vegetable stock (and the garlic clove) and blend the avocado soup in between. Add as much vegetable stock until you get the consistency you like.

Then check the seasoning of the avocado soup and add extra pepper and salt to taste. Don’t exaggerate on the salt because the saltiness will get more intense once the soup is cold.

You can pour the avocado soup through a fine sieve to get an even silkier texture if you like (optional). Then chill the avocado soup in the fridge for at least 1 hour. Take it out again 20 minutes before serving. Pour the avocado soup into bowls or deep plates and garnish with corn and freshly chopped cilantro.