It’s getting to be that part of summer where my face starts to sweat. Hot. Hot. Hot.
So why not make a chilled soup on a HOT day? Done and done. Thank you, Martha Stewart, for your recipe.
- 1 jalapeno chile, seeded and chopped
- 3 cups fresh corn kernels
- 1 can (14 ounces) light coconut milk
- 2 1/2 cups water
- Salt and pepper
- 1 tablespoon fresh lime juice
- Fresh corn kernels, for garnish
Bring chile, corn kernels, coconut milk, and water to a boil in a medium saucepan. Reduce heat, and simmer until corn is tender, about 20 minutes. Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup at least 3 hours or up to overnight. Stir in lime juice. Garnish each serving with fresh corn kernels if desired, and season with pepper.
The worst thing about this soup was blending it. I’ve never made a soup where I had to blend it… and it was a huge mess. HUGE mess.
Still tasty, though! I would make this again. Just use an immersion blender… probably.