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Chilled Corn Soup
silky & cool
The calming flavor of this natural corn soup is enhanced by creamy cashews. A generous garnish of cherry tomatoes and avocado makes this a flavorful celebration of warm weather produce – a perfect summer appetizer.
INGREDIENTS4 ears organic Corn For garnish: 1 Avocado, chopped |
DIRECTIONSCut 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 |
Silky & cool
The calming flavor of this natural corn soup is enhanced by creamy cashews. A generous garnish of cherry tomatoes and avocado makes this a flavorful celebration of warm weather produce – a perfect summer appetizer.
Ingredients
- 4 ears organic Corn
- ½ Cup Navitas Organics Cashews
- 1 Tbsp Miso Paste
- 1 Tbsp Coconut Oil
- ⅓ Cup Shallots, minced
- 1 Anaheim Pepper, minced
- ⅛ tsp Chipotle Powder
- 3 Tbsp fresh Lime Juice
- 1 tsp Sea Salt, or to taste
- 1 Avocado, chopped
- 1 Cup Cherry Tomatoes, halved
- freshly ground Black Pepper, to taste
For garnish:
Directions
- 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.