YIELD: 4 servings 1 large (12 oz.) fully ripened Mexican Hass avocado1 Tbsp., divided lemon juice1 Tbsp. vegetable oil1 cup chopped leeks1¼ cup, divided tomatoes, seeded and chopped⅔ cup fresh corn kernels1 tsp. chopped garlic½ tsp. red pepper flakes2 cups vegetable broth¾ cup soy milkavocado slices for (optional) garnish 1. Cut avocado lengthwise around the middle; twist to separate halves; remove pit with a knife blade; scoop out flesh with a spoon; cut enough into ¼" dice to make ¼ cup. ...
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