A refreshing chilled soup featuring sweet corn and ripe tomatoes, perfect for hot days or as a light appetizer.
Ingredients
3 cobs corn
2 cups diced tomatoes
1 piece yellow bell pepper
1 piece cucumber
1 small onion
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon lime juice
1 clove garlic
to taste salt
to taste pepper
for garnish fresh basil
1/3 cup extra corn kernels
Method
Start by removing the kernels from the corn cobs, making sure to set aside 1/3 cup for garnish later.
In a high-speed blender, blend together the corn, chopped tomatoes, diced yellow bell pepper, cucumber, onion, olive oil, vinegar, lime juice, and garlic. Aim for a smooth consistency while keeping some texture.
Season the mixture with salt and pepper according to your taste preferences.
Transfer the blended soup into a container with a lid and chill in the refrigerator for at least 2 hours to enhance the flavors.
When you're ready to enjoy, serve the soup garnished with fresh basil leaves, the reserved corn kernels, and a drizzle of olive oil.
