Chilled Corn Soup with Basil
Ingredients
- 5 ears corn, shucked, cooked
- 1-½ cups buttermilk
- ½ cup basil leaves, more for garnish
- 3 scallions, roughly chopped
- 1 tbsp. fresh lime juice, more to taste
- 1 fat garlic clove, roughly chopped
- ¾ tsp. fine sea salt
- Extra-virgin olive oil, for garnish
- Cilantro leaf, for garnish
Instructions
- Place corn cobs in boiling water and cook for 5 minutes.
- Slice kernels off cobs.
- Discard cobs and place kernels in a blender.
- Add buttermilk, basil, scallions, lime juice, garlic and salt, to the blender, and purée until very smooth.
- Place in an airtight container and chill for at least 4 hours, or overnight, prior to serving.
- Serve soup garnished with cilantro leaves and a drizzle of olive oil.