CHILLED CORN SOUP WITH BASIL

Chilled Corn Soup With Basil image

No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that's been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn't entirely necessary, it will give you a smoother, more elegant soup. But when it's too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d'oeuvre, or in bowls as a first course.

Provided by Melissa Clark

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 ears corn, shucked
1 1/2 cups buttermilk
1/2 cup basil leaves, more for garnish
3 scallions, roughly chopped
1 tablespoon fresh lime juice, more to taste
1 fat garlic clove, roughly chopped
3/4 teaspoon fine sea salt
Radish slices, for garnish
Extra-virgin olive oil, for garnish

Steps:

Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender.
Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and purée until very smooth.
Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 10 grams, TransFat 0 grams