It’s still really hot here, so I am making lots of cold soups. Here are some more recipes, for those who are also suffering this heat wave.
Cold sweet corn soup.
Slice the kernels off at least 4 ears of fresh sweet corn
and blend with 1 sauteed onion and 4 sauteed whole garlic cloves, 2 tbsps. lime juice, salt and pepper to taste, and the liquid of your choice—cream, milk, evaporated milk, chicken stock, or buttermilk.
Blend till relatively smooth-textured.
Open a can of chipotle peppers, and drain out the juice into a bowl, reserving the peppers for another use. blend a bit of the reserved liquid with olive oil, and then drizzle this on top of each bowl of cold corn soup, adding a dollop of sour cream as well! Enjoy!
Kurt’s Cold Cucumber Soup (one of my favorites)
in a blender,
2 peeled cukes, chopped a bit
enough buttermilk to make it blend nicely
one clove of raw garlic
a tsp. Worcestershire sauce
Salt and pepper to taste.
Serve cold, with a garnish of either croutons or cold shrimp or both. Refreshing heaven!
image of corn’s Original book source: Prof. Dr. Otto Wilhelm Thomé Flora von Deutschland, Österreich und der Schweiz 1885, Gera, Germany. Source: www.biolib.de
Chipotle pic by Badagnani
cuke: Flora de Filipinas [...] Gran edicion [...] [Atlas II]. Francisco Manuel Blanco (O.S.A.)
all images courtesy Wikimedia commons