Chilled Corn and Cucumber Soup
3 ears of corn on the cob
1 cup vegetable stock
juice of 1 lime
1/3 cup chopped cilantro
1/2 jalapeno pepper with seeds and pulp
1 tsp salt
But the corn off the cob – this may be messy and your kitchen might be covered with a few kernels here and there. You can clean it up later, but just be forewarned. Puree the corn in a food processor adding half a cup of vegetable stock to facilitate the process.
Peel and cut the cucumber in 1 inch pieces. Add the cucumber to the corn mixture and continue to pulse until pureed. Add the remaining stock to help emulsify.
Continue to pulse through and add the lime juice, the jalapeno pepper, and cilantro until well blended.
Season with salt and chill before serving. The soup actually tastes better the next day after the flavors had a chance to develop and blend together better, but it’s also exceptionally good as soon as it’s made.