Chilled Corn Soup with Adobo Swirl
A refreshing chilled soup made with fresh sweet corn and onions, finished with a spicy adobo oil swirl and fresh cilantro. Perfect for hot summer days, this soup balances the natural sweetness of corn with a hint of lime and smoky heat.
Ingredients
- •3 tablespoons olive oil, divided
- •1 cup chopped sweet onion (such as Vidalia or Maui)
- •3 cups fresh corn kernels (cut from about 3 ears of corn)
- •2 cups low-salt chicken broth
- •2 tablespoons fresh lime juice, divided
- •1 cup (or more) water
- •1 teaspoon adobo sauce from canned chipotle chiles
- •¼ cup Fresh cilantro leaves
Cooking Instructions
- 1.
Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
130 min
- 2.
Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.
5 min
