itself, but when you drizzle the Avocado Poblano Cream Sauce over, it takes the dish to a whole new dimension.

For the soup, she added the sauce to a blender, along with corn, garlic, onion, jalapeño, olive oil and lime juice, as well as a cup each of vegetable brother and coconut milk. Top with some of the remaining corn salad and the result is creamy, crunchy, spicy and refreshing.

Now, that’s a summer soup.

• M. Eileen Brown is the Daily Herald’s director of strategic marketing and innovation and an incurable soup-a-holic. She specializes in vegetarian soups and blogs at soupalooza.com.