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.
Ingredients
- 3 ears corn, shucked
- 1 ½ cups buttermilk
- ½ cup basil leaves, more for garnish
- 3 scallions, roughly chopped
- 1 tablespoon fresh lime juice, more to taste
- 1 fat garlic clove, roughly chopped
- ¾ teaspoon fine sea salt
- Radish slices, for garnish
- Extra-virgin olive oil, for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
89 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 4 grams protein; 2 milligrams cholesterol; 419 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 appetizer servings, or 6 to 8 servings as an hors d’oeuvre
Preparation
- 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.
15 minutes
Dining and Cooking