The best way to enjoy those fresh, ripe summer vegetables is in a chilled soup! This sweet corn soup hits the spot and is made with only fresh ingredients. Top it with crunchy multi-seed crackers to elevate the texture and flavor to new heights.
Course: Appetizer, Dinner, Main Course, Side Dish, Soup
4ears cornor 2.5 cups canned or frozen, divided reserve 1/2 cup for topping
1pintyellow cherry tomatoesabout 2 cups, reserve ¼ cup for topping
1yellow bell pepperdeseeded and cut into large chunks
cherry tomatoessliced in half
fresh basil leaves
fresh cracked black pepper
Bring a large pot of water to a boil over high heat and add the ears of corn. Boil corn ears for 4 minutes. Remove from the pot. Let the corn cobs cool for 5-10 minutes before carefully cutting the kernels from cobs.
Add 2 cups of the corn, reserving ½ cup for later, cherry tomatoes, yellow bell pepper, jalapeño, green onion, fresh basil, olive oil, lime juice, salt, and pepper to a blender. (Make sure to reserve some ingredients for garnishing at the end.) Blend the ingredients until smooth OR blend half of the ingredients smooth and then pulse the other half into small chunks if you want a half smooth, half chucky soup. Chill for at least 30 mins.
Serve soup cold and garnish with Crunchmaster® crackers, fresh corn kernels, sliced cherry tomatoes, basil leaves, and fresh cracked black pepper.
You’ll want to make sure you use yellow peppers and tomatoes to keep this soup yellow. If you swap these ingredients for their green, red, or orange counterparts, your soup will be a different color.If you don’t have fresh corn available, you can use canned or frozen corn instead. Fresh will always taste the best.If you like your soup extra spicy, add the full jalapeño. Otherwise, only add half.You can switch up the herbs and use cilantro or parsley instead of fresh basil - your choice!This chilled soup tastes great paired with Crunchmaster® Multi-Seed Artisan Cheesy Garlic Bread Crackers. However, it would also be delicious served with other varieties. I suggest trying it with the Crunchmaster® Multi-Seed Rosemary & Olive Oil variety as great option.