Chilled Summer Soup
 
prep time
make time
total time
 
Adapted from The Endless Meal. The color of this soup depends on the shades of the produce you use. I've had this turn out quite pale, and in this case bright yellow. If you want to deepen the color, you could use an orange bell pepper instead of a yellow one. I used sungold cherry tomatoes, but any yellow/orange tomato variety will work.
By:
Makes: 6 small bowls
Ingredients
  • 3 ears sweet corn
  • 3 cups sungold tomatoes, halved {see notes, approx. 1½ pounds}
  • 1 cup yellow bell pepper, diced medium
  • ½ cup white onion, diced medium
  • ¼ cup highest quality olive oil
  • 2 tablespoons raw apple cider vinegar
  • ½ teaspoon sea salt, more to taste
  • ¼ teaspoon black pepper, more to taste
Instructions
  1. Shuck the corn, and discard the husks. Shave off the kernels and milk the cob. You milk the cob running the back end of your blade down the cob to remove the yummy bits and juice remaining. Place the kernels and milked bits into a large mixing bowl. Then add the remaining ingredients to that. Combine well and allow the mixture to sit for about 30 minutes.
  2. In a high performance blender {or in a regular blender, but in small batches} blend the soup until completely smooth. Run the soup through a fine mesh sieve and refrigerate for 4 hours.
  3. Divide the soup into bowls and serve with the cucumber salad, a drizzle of EVOO and pinch of black pepper on top.
Recipe by With Food + Love at http://withfoodandlove.com/chilled-summer-soup/