Chilled Corn Soup

Tangy buttermilk, sweet corn, and spices combine to make a simple, yet rich soup. If you don't have buttermilk, you can make some by adding a couple of tablespoons of lemon juice or white vinegar to a cup of milk and letting it stand for 1/2 hour.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 161 Calories

Ingredients

• ½ teaspoon salt
• ½ cup water
• 1 cup buttermilk
• 1 tablespoon olive oil
• ¾ teaspoon cumin
• ¼ cup chopped cilantro (Optional)
• 1 clove garlic, smashed and peeled
• 2 green onions, white and tender green parts separated and chopped
• ¾ teaspoon ground coriander
• ¾ teaspoon chipotle chile powder
• 3 cups fresh corn kernels (from fresh ears of corn or frozen corn, thawed)

Recipe Instructions

Step 1

Heat oil in a skillet over medium-low heat. Cook garlic, white parts of onions, coriander, cumin, and chile powder, stirring, until garlic and onions are tender, about 3 minutes. Add corn and cook, stirring occasionally, until tender, about 2 minutes.

Step 2

Transfer mixture to a blender. Add buttermilk, water, and salt and puree until smooth. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible. Discard solids. Chill at least 1 hour.

Step 3

Serve chilled, garnished with green parts of onions and cilantro (if using).