Saturday, August 4, 2012

Chilled Corn & Coconut Soup

It's in the mid 90's today and I am in no mood to cook. NO MOOD! Are you kidding me!? It's so hot that I even considered then executed one of my biggest food pet peeves....cold soup. A lot of chilled soups are actually cooked first to develop all the right flavors, then chilled, but this recipe is nothing but a knife, a blender and a dream to eat a satisfying meal without the heat.

Sweet corn, coconut milk, scallions and garlic whirled together until creamy and smooth.

Chilled Corn & Coconut Soup
Serves 3-4
4 sweet corn cobs
1-15oz can coconut milk
1/2 bunch scallions
1 small garlic clove
salt and pepper

Cut the kernels from the cob and place in a blender. Hold the corn cob above the blender and use the back of a knife to scrape off the corn "milk." Add the remaining ingredients and blend until smooth.
Serve with a quick spinach salad of fuji apple slices, avocado, cucumber, curry cashews and sprouted tofu.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.