Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chilled Raw Corn Soup
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 266
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 440 mg
Chilled soup is the perfect meal or snack for a warm day. In this recipe, all you need to do is blend some raw ingredients, including corn, peppers and tomatoes, to create a refreshing sweet and savory puree that you’ll want to sip on all day.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 266
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 440 mg
Ingredients
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Directions
- Combine the corn, bell pepper, jalapeño, onion, tomatoes and garlic in a blender. Add the olive oil, vinegar, cumin and 1/2 teaspoon salt and puree on high speed until very smooth. Strain the soup through a fine-mesh sieve into a bowl, using a rubber spatula to push it through. Season with salt.
- Refrigerate the soup until cold, 1 to 2 hours. Pour into bowls and top with more corn and a drizzle of olive oil.
