Cut the corn kernels off of the cobs, and place both the kernels and the cobs into a large pot. Add the cashews and pour in 6 cups of filtered water. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes. 

While the corn is cooking, melt the coconut oil in a small sauté pan over medium high heat. Add the shallots, cook for 2 minutes, then add the anaheim pepper and chipotle power. Cook for 3-4 minutes longer, until the vegetables are softened, tossing occasionally. Stir in miso paste.

When the corn has finished cooking, remove and discard the cobs. Place the soup in a blender. Add the sautéed vegetables, lime juice and sea salt. Blend the mixture very well, until as smooth as possible.

Using a fine mesh sieve or a double layer of cheesecloth, strain the soup into a large bowl to create a silky texture. Refrigerate for a minimum of 2 hours to thoroughly chill.

To serve, place a mound of avocado and tomatoes in the center of a bowl, and fill with soup. Garnish with black pepper if desired.

Makes: 4

Submitted by: Julie Morris