Description
A creamy, vibrant, and refreshingly cold corn soup perfect for warm summer days.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 2 cups cherry tomatoes, halved
- 1 cucumber, peeled and diced
- 1 bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup olive oil
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
Instructions
- Cut the kernels off the corn cobs and set aside.
- In a blender, combine the corn kernels, cherry tomatoes, cucumber, bell pepper, red onion, garlic, and vegetable broth.
- Blend until smooth. Add olive oil, salt, and pepper, and blend again until combined.
- Taste and adjust seasoning as necessary.
- Chill in the refrigerator for at least an hour.
- Serve cold, topped with additional corn, cherry tomatoes, and fresh basil.
Notes
For a zesty kick, add lime juice or jalapeños. Tastes even better when made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg