Chilled Corn Soup

Uros Krstic

Yield: Makes about 6 cups

Ingredients

9 medium-size ears fresh yellow corn

1/2 cup fresh basil leaves salt

1/4 cup extra-virgin olive oil

Preparation

Boil corn in salted water, covered, 2 to 3 minutes. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Slice kernels off the ears with a sharp paring knife. In two batches, purée kernels in a blender with 4 cups water. Strain purée into a bowl, pressing to squeeze out the corn liquid, and throw away the kernel mash. Add salt to taste and chill soup until cold, at least 3 hours. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge in ice water, and drain again. Purée basil in a blender with 1/2 teaspoon salt and the olive oil. Serve soup cold, drizzled with basil oil.

Back to blog

Best Sellers

  • White Linen-Like Premium Paper Buffet Napkins
    From $6.49
    Price: From $6.49
  • White with Blue and Gold Chord Rim Plastic Dinnerware Value Set
    From $26.99
    Price: From $26.99
  • 12 oz. Clear with Metallic Gold Rim Round Tumblers
    From $8.99
    Price: From $8.99
  • White Vintage Round Disposable Plastic Dinnerware Value Set
    From $21.99
    Price: From $21.99