Name: Chilled Corn Soup With Basil
Total time: 15 min
Ingredients: 3 ears corn, shucked; 1 1/2 cups buttermilk; 1/2 cup basil leaves, more for garnish; 3 scallions, roughly chopped; 1 tablespoon fresh lime juice, more to taste; 1 fat garlic clove, roughly chopped; 3/4 teaspoon fine sea salt; Radish slices, for garnish; Extra-virgin olive oil, for garnish

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.

Chilled Corn Soup With Basil

corn,

buttermilk

basil leaves,

scallions, roughly chopped

lime

garlic clove, roughly chopped

fine sea salt

Radish slices,

Extra-virgin olive oil,

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.

Melissa Clark shows how to make a delicious cool corn soup with garlic, buttermilk and basil.

Chilled Corn Soup With Basil

Total: 15 minutes

Servings: 4

Cost: $9.63 /serving

Author : Melissa Clark

Ingredients

Instructions

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