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When the corn is fresh and it’s too hot to cook, don’t! This refreshing and filling soup is not only quick and easy to prepare, it doesn’t heat you or your kitchen up.
Go out to your garden and pick your corn, basil and scallions – or get them from your local farmer – and whip up this soup for breakfast, lunch or dinner.
CHILLED CORN SOUP
3 ears corn, shucked or 3 – 3 ½ cups organic, sweet white corn kernels (I love Costco’s frozen organic corn when fresh corn isn’t available)
1 ½ cups buttermilk
½ cup basil leaves, more for garnish
3 scallions, roughly chopped
1 tablespoon fresh lime juice, more to taste
1 fat garlic clove, roughly chopped
¾ teaspoon fine sea salt
1/3 cup ice cubes
Radish slices, for garnish
Extra-virgin olive oil, for garnish
Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
Serve soup garnished with radish slices and a drizzle of olive oil.
Add a green salad, some crunchy crackers or a slice of peasant bread, and you are set for a heavenly and nutritious dining experience.
Make sure you invite Al Fresco to your party – he always makes any gathering more enjoyable.
Let me know how you like the soup in the Comments below.
Soup photo by Heather Michet ** Ears of corn photo by Wouter Supardi Salari on Unsplash
