Fresh corn is one of summer’s sweetest pleasures, especially when you use it to make this divine chilled soup. Full-flavored but refreshing, with red peppers, fresh cilantro, healthful olive oil, and a bit of calcium-rich sour cream, this cool and creamy soup makes a great light supper for any warm summer evening.
Try this corn soup for a cool golden bowl of summer flavor.
4 ears sweet corn
2 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon salt
1 cup sour cream
2 tablespoons minced fresh cilantro
2 red bell peppers, roasted, peeled, and chopped
Chopped fresh cilantro for garnish
1. With a sharp knife, cut the corn from the cobs. In a small saucepan, bring 2 cups water to a boil. Add the cut corn and simmer it until it is tender, about 7 minutes, stirring to prevent the corn from sticking. Let it cool a bit.
2. In a blender or food processor, blend the corn with its cooking liquid, then put the blended corn through a food mill, or press it through a strainer, to remove the tough parts. Set the corn puree aside.
3. Heat the oil in a frying pan. Add the onion and saute it until it is soft. Return the corn to the blender or food processor. Add onion, salt, and sour cream. Blend until the mixture is smooth. Pour the mixture into a bowl and stir in the chopped peppers. Chill the soup.
4. Serve the chilled soup sprinkled with chopped cilantro.
Adapted from Cold Soups, by Linda Ziedrich (Harvard Common Press, 1995). Copyright (c) 1995 by Linda Ziedrich. Reprinted by permission of Harvard Common Press.
Adapted from Cold Soups, by Linda Ziedrich (Harvard Common Press, 1995).