A bowl of chilled corn soup made with Navitas Organics Cashew Nuts, topped with fresh tomatoes and diced avocado.

Chilled Corn Soup Recipe

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 dish.

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

For garnish:

1 Avocado, chopped
1 Cup Cherry Tomatoes, halved
freshly ground Black Pepper, to taste

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.

Makes: 4

Submitted by: Julie Morris
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Image of Chilled Corn Soup Recipe

Chilled Corn Soup Recipe

Julie Morris | Luminberry

Servings

4

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 dish.

Ingredients

  • 4 ears organic corn

  • ½ cup Navitas Organics Cashew Nuts

  • 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

    • For garnish:

  • 1 avocado, chopped

  • 1 cup cherry tomatoes, halved

  • Freshly ground black pepper, to taste

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Servings: 4
Submitted by:

Julie Morris | Luminberry