chilled corn soup with basil

prep time:  tbd
cook time:  tbd
servings:  4

3 ears corn - shucked
1 1/2 cups buttermilk
1/2 cup basil leaves
3 scallions - roughly chopped
1 tablespoon lime juice
1 garlic clove - roughly chopped
3/4 teaspoon salt
olive oil - garnish

1.  slice kernels off corn cobs.  discard cobs and place kernels in blender.  add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.

2.  strain mixture through a sieve, pressing down hard on the solids.  serve soup garnished with a drizzle of olive oil.

- new york times, july 2014

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