CHILLED CORN SOUP WITH BASIL
No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that's been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn't entirely necessary, it will give you a smoother, more elegant soup. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.
Provided by Melissa Clark
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams
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Rachel Andrews
[email protected]This soup is a great way to use up leftover corn. It's quick and easy to make, and it's always a hit with my family. I like to add a bit of diced red bell pepper for a pop of color.
TaRuf AhMed
[email protected]I'm not a fan of corn soup, but this recipe was surprisingly good! The coconut milk added a creamy richness that I really enjoyed. I'll definitely be making this again.
Ali Mobile Senter KSF
[email protected]Not bad, but not great either. The soup was a bit too thick for my taste. I think I would have preferred it with a thinner consistency. The flavor was okay, but nothing special.
Agron Begaj
[email protected]This soup was a disappointment. The flavor was bland and the texture was watery. I followed the recipe exactly, but it just didn't come together. Maybe I'll try again with some modifications.
Joanne Pandarum
[email protected]Loved it! This soup is perfect for a hot summer day. It's light, refreshing, and packed with flavor. I added a bit of cayenne pepper for a little kick. Highly recommend!
Abeid Jimbika
[email protected]Easy and delicious! I made this for a quick lunch and it was a hit. The soup is light and flavorful, and the basil adds a nice touch of freshness. I'll definitely make this again.
lumko diya
[email protected]Very refreshing and flavorful. I used vegetable broth instead of chicken broth for a vegan version. It was still amazing! I'll be making this soup all summer long.
Chrissie 1
[email protected]Absolutely delicious! I love that this recipe uses fresh corn. It really makes a difference in the taste. I also roasted some corn on the cob and added it as a garnish. Yum!
Birungi Phiona
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved the unique flavor and the beautiful presentation. I garnished it with fresh basil and lime wedges.
Angel Coronado
[email protected]Delicious and easy to make. I used frozen corn and it turned out great. I also added a bit of extra lime juice for a brighter flavor. Definitely a keeper!
maleesha maleesha
[email protected]Simple yet so satisfying! The combination of sweet corn, creamy coconut milk, and zesty lime is a winner. I served it with a dollop of sour cream and a sprinkle of chives. Perfection!
issac solorzano
[email protected]This soup gets rave reviews from my family and friends. My secret ingredient is adding a touch of smoked paprika. It adds a subtle smokiness that elevates the flavor. Highly recommend trying it!
Claudius Diwoni
[email protected]This chilled corn soup was an absolute delight! The flavors of the corn, basil, and lime blended perfectly, creating a refreshing and flavorful summer dish. I followed the recipe exactly and the results were fantastic. Will definitely be making this