A quick and easy chilled soup that is perfect for warm days when it is too hot to cook and you need something light and refreshing.
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:2 hours 20 minutes
Yield:8 Servings 1x
Category:Dinner, Lunch, Appetizers
Cuisine:New American
Ingredients
Scale
6 corn cobs, shucked, plus 2 more for grilling
3 cups buttermilk with live cultures
8 green onions, trimmed, including 2 for garnish
4 T fresh lime juice
2 handfuls fresh basil leaves
1 – 2 garlic cloves
1 t kosher salt
Chili infused olive oil for garnish (optional)
Trader Joe’s Jalapeno Garlic Crunch (optional)
Edible flowers (optional)
Instructions
Grill 2 whole corn on the cobs on a medium-hot barbecue until the kernels begin to color. Remove and allow to cool. Cut kernels from roasted cobs and set aside until ready to serve. This step is optional. If you don’t feel like heating up the BBQ, just use raw corn kernels or skip them entirely for an ultra smooth soup. I think the extra crunch the kernels add is worth the effort.
Put remaining corn, buttermilk, 6 green onions, lime juice, basil, garlic and salt in a blender. A food processor will also work, but will not achieve quite the silky smooth texture that will result from using a blender. Blend until smooth. Refrigerate for several hours or days until ready to serve.
Rinse with water and chill serving bowls or glasses in the freezer at least 20 minutes before serving. Place 3 – 4 T of grilled corn kernels in each cup. Pour ¾ to 1 cup pureed soup into each glass and garnish with a few drops of chili olive oil, some finely sliced green onions and a spoonful or two of Trader Joe’s Jalapeno Crunch condiment. Add an edible flower to each bowl for a beautiful presentation.