Lunch: Chilled Corn Soup
Recipe by SandyG Fresh sweet corn featured in a refreshing soup!
Ingredients
1 tablespoon olive oil
1 clove garlic, smashed and peeled
2 green onions, white and tender green parts separated and chopped
3/4 teaspoon ground coriander
3/4 teaspoon cumin
3/4 teaspoon chipotle chile powder
3 cups fresh corn kernels (from fresh ears of corn or frozen corn, thawed)
1 cup buttermilk
1/2 cup water
1/2 teaspoon salt
1/4 cup chopped cilantro (optional)
Instructions
Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.
Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour.
Serve chilled, garnished with green parts of onions and cilantro (if using).
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
