Summer Corn Soup
This is a delicious, easy and refreshing summer starter. The contrasting colors of the green soup with the chopped crunchy red peppers will delight your day, along with a surprising kick of heat.
Makes
Serving size
Ingredients
6 medium corn on the cob (618 grams)
¼ cup olive oil
1 medium onion (110 grams), diced
3 cloves (9 grams) garlic, sliced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon cumin, ground
1 cup cold water (and ½ cup more, if needed)
1 cup spinach
2 medium jalapeño pepper (28 grams), green, chopped
2 medium lime (88 grams), zest and juice
2 tablespoons cilantro leaves
¼ cup red bell pepper, diced
1 medium chili pepper (14 grams), red, diced
Special Equipment:
Blender
Instructions
- Slice kernels off the cobs (makes about 4 ½ cups of kernels) and reserve them in a bowl.
- Heat olive oil in a large skillet over medium high heat. Add diced onion and sliced garlic, reduce the heat to medium low and sauté for 4 minutes until onion is softened.
- Add corn and cook for another 6 minutes until kernels are tender. Season the mixture with salt, black pepper and cumin.
- Transfer corn mix to the blender and add 1 cup of water. Blend mixture for several minutes until getting a smooth, silky texture.
- Add spinach, jalapeños, lime juice and cilantro. Blend for another 2 to 3 minutes. Add ½ cup of cold water extra if needed for silky consistency.
- Chill in the refrigerator for at least 2 hours before serving.
- Mix red bell peppers and red chili peppers together.
- Serve chilled into a bowl and garnish with red bell and chili peppers.
Cooking Tip
Add different fresh herbs like basil, mint or sage to intensify the green color and the taste.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
