Description
A chilled, creamy soup highlighting the natural sweetness of summer corn, balanced with cucumber, yellow pepper, and a tangy lemon-sherry vinegar dressing. Light, vibrant, and perfect for warm weather.
Ingredients
4 cups fresh sweet corn kernels (about 6 ears)
1 cup chopped cucumber (about 1 medium)
1 small yellow bell pepper, chopped
2 large yellow tomatoes, chopped
1 small shallot, chopped (about 1/4 cup)
3 garlic cloves, minced
2 tbsp fresh lemon juice (about 1 lemon)
1 tbsp sherry vinegar
1/4 cup extra virgin olive oil
1 tsp salt (or to taste)
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper (optional)
Fresh cilantro, chopped (for garnish, optional)
Sliced cucumber, diced tomatoes, or croutons (for serving, optional)
Instructions
Combine corn, cucumber, yellow bell pepper, tomatoes, shallot, garlic, lemon juice, sherry vinegar, salt, black pepper, and cayenne (if using) in a blender.
Blend until smooth, adding 1/2 cup cold water if needed to achieve a pourable consistency.
With the blender running, slowly drizzle in olive oil until well incorporated.
Chill the soup in the refrigerator for at least 2 hours, or overnight, for maximum flavor.
Serve cold in bowls or glasses, garnished with cilantro, sliced cucumber, diced tomatoes, or croutons.
Notes
Use freshly shucked corn for optimal sweetness.
Adjust acidity with more lemon juice or vinegar to taste.
Store in an airtight container in the fridge for up to 3 days.
Substitute croutons or a dollop of plain yogurt for added texture.