Chilled Raw Corn Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 279
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 440
- Total: 15 min
- Active: 15 min
Ingredients
2 cups fresh corn kernels, plus more for topping (from about 3 large ears)
1 orange or yellow bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1/4 sweet onion, chopped
1/2 cup orange or yellow cherry tomatoes
1 clove garlic
1/3 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1/4 teaspoon ground cumin
Kosher salt
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.