CHILLED SUMMER CORN SOUP

Chilled Summer Corn Soup image

Provided by Carla Hall

Time 20m

Yield 6 servings

Number Of Ingredients 16

2 1/2 cups buttermilk
2 garlic cloves, grated
2 scallions, white and pale green parts only, sliced
2 sprigs fresh thyme, leaves stripped
4 ears corn, husks and silks removed
2 tablespoons extra-virgin olive oil, plus more for serving
Kosher salt and freshly ground black pepper
1/2 cup ice cubes
1 cup grape tomatoes, quartered lengthwise
2 scallions, dark green part only, sliced
3 tablespoons minced flat-leaf parsley leaves
1 teaspoon minced flat-leaf parsley stems
1 sprig fresh thyme, leaves stripped
1 garlic clove, grated
1 teaspoon fresh lemon juice
Kosher salt

Steps:

For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.