Chilled Corn & Chicken Soup with Tomato, Avocado & Cilantro Salsa

The Passionate Cook: The Very Best of Karen Barnaby.

Soup:
1 lb (450 g) boneless, skinless chicken breasts
7 cups chicken stock
4 cups corn kernels
3 leeks (1 bunch), white part only, thinly sliced
1 large red potato (1/2 lb/225 g), peeled, cut in 1/2-inch dice
1 tsp each: sea salt, cumin seeds
1/4 tsp cayenne
Freshly ground pepper to taste
175 g tub plain yogurt (about 1/2 to 2/3 cup)

Salsa:
1 tomato, finely diced
1 avocado, finely diced
1 tbsp coarsely chopped cilantro
2 tsp lime juice

Put chicken in single layer in medium pan on high heat. Add enough of the stock to cover chicken by 1 inch. Bring to boil on high heat. Reduce heat to medium-low and simmer 10 minutes or until just cooked through. Drain, reserving stock. Cover and refrigerate chicken.

In large pot, stir together reserved stock, remaining stock, corn, leeks, potato, salt, cumin, cayenne and pepper. Bring to boil on high heat. Reduce heat to medium-low and simmer 20 to 25 minutes, or until vegetables are tender.

In blender, purée two-thirds of soup in batches until smooth.
Stir together purée and remaining soup in large container with tight lid. Refrigerate until cold or overnight. Before serving, stir in yogurt. Shred chicken. Stir together salsa ingredients in medium bowl. Ladle soup into serving bowls. Top with chicken and salsa.

Makes 12 cups, or 8 main servings.