Corn and buttermilk are a match made in heaven -- the sweetness of corn and the tangy zip of buttermilk are perfect together in cornbread, but in this recipe, there's no cooking required! This is a recipe for the freshest corn on those hot summer days when you can't be bothered to turn on the stove, but be sure to freeze the cobs to use for your homemade stock when the weather cools off. You'll love that little pop of fresh corn flavor on a chilly day!
For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.