Chilled Corn Soup with Spicy Cilantro Drizzle

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3 Prep 15 min No cook Serves 4

Keep this recipe in your back pocket when summer corn is at its peak. The corn’s sweetness, the silkiness of the buttermilk, and the pops of flavor from the lime juice, jalapeno, and fresh herbs make this soup irresistible.

5 cups fresh or frozen baby corn kernels, thawed if frozen, divided 1½ cups low-fat buttermilk 2 scallions, white and green parts separated 1 tbsp fresh lime juice, divided 1¼ tsp salt, divided 1 tsp sugar

Pinch of cayenne pepper ½ cup fresh cilantro 1 tbsp olive oil 1 jalapeño pepper, seeded 1. In a blender, puree 4 cups of corn, buttermilk, white parts of scallion, 2 tsp lime juice, 1 tsp salt, and sugar until very smooth.

2. Press the mixture through a fine mesh sieve and discard any remaining solids. Stir in the remaining 1 cup corn and chill well for at least 1 hour or overnight.

3. In a mini chop or with an immersion blender, puree the reserved green parts of scallion, remaining ¼ tsp salt, cilantro, olive oil, 1 tbsp water, and jalapeño. Serve soup chilled and garnished with cilantro mixture.

Per serving (about ¾ cup) 176 Cal, 7 g Total Fat, 2 g Sat Fat, 838 mg Sod, 16 g Total Carb, 10 g Sugar, 4 g Fib, 10 g Prot.

See photograph on pages 190 to 191.

TEST KITCHEN TIP

In-season corn is ideal for this recipe, but if it’s not available, defrosted frozen corn kernels are the next best (and sweetest) thing.