Chilled Corn Soup With Tomato Cucumber Salad Garnish Recipe
Make Chilled Corn Soup With Tomato Cucumber Salad Garnish Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chilled Corn Soup
Tomato Cucumber Salad Garnish
Method
Chilled Corn Soup
- 1
- 2
Cook Corn
Add the fresh corn kernels to the pot and cook for another 5 minutes, stirring occasionally.
- 3
Add Broth and Seasonings
Pour in the vegetable broth, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- 4
Blend the Soup
Remove the pot from heat and allow to cool slightly. Using a blender, puree the soup until smooth. If needed, do this in batches.
- 5
Add Cream and Lime Juice
Return the blended soup to the pot and stir in the heavy cream and lime juice. Adjust seasoning if necessary.
- 6
Chill the Soup
Transfer the soup to a bowl or container and refrigerate for at least 2 hours or until chilled.
- 7
Finish with Cilantro
Before serving, stir in the chopped cilantro.
Tomato Cucumber Salad Garnish
- 8
Prepare Salad Ingredients
In a medium bowl, combine the halved cherry tomatoes, diced cucumber, and sliced red onion.
- 9
Make Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper until well combined.
- 10
Toss Salad
Pour the dressing over the salad ingredients and gently toss to combine. Stir in the chopped fresh basil.
- 11
Chill Salad
Let the salad sit for about 15 minutes to allow the flavors to meld.
