Chilled Corn & Basil Soup

One of the best fresh, cooling, dead simple summer soups featuring all the summer produce. Recipe is adapted from the talented Melissa Clark at the NY Times. Original Recipe here.

Chilled Corn & Basil Soup

Serves 4

3 ears corn, shucked

1 ½ cups buttermilk

½ cup basil leaves, more for garnish

3 scallions, roughly chopped

1 tablespoon fresh lime juice, more to taste

¾ teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

Radish slices or halved cherry tomatoes, for garnish

Extra-virgin olive oil, for garnish

1- Slice kernels off corn cobs (you should have 3 to 3 1/2 cups kernels). Discard cobs and place kernels in a blender. Depending on the size of your corn and your blender, you may need to work in batches for optimal smoothness.

2- Add buttermilk, basil, scallions, lime juice, garlic, salt, and pepper to the blender and purée until very smooth.

3- Serve soup garnished with radish slices and/or halved cherry tomatoes, a few pieces of sliced basil, and a drizzle of good olive oil.