A quick and easy chilled sweet corn soup that requires no cooking. Perfect for a refreshing appetizer on a warm day.
Ingredients: 4 cups sweet corn kernels, fresh or frozen. 1 cucumber, peeled and diced. 1/2 red bell pepper, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup green onions, sliced. 4 cups vegetable broth. 1 cup plain yogurt. 2 cloves garlic, minced. 1 teaspoon ginger, grated. Salt and pepper to taste. Ice cubes for serving.
Instructions: In a blender, combine sweet corn, cucumber, red bell pepper, cilantro, green onions, vegetable broth, yogurt, garlic, and ginger. Blend until smooth and creamy. Season with salt and pepper to taste. Chill the soup in the refrigerator for at least 1 hour. Serve the chilled soup in bowls, garnished with additional cilantro and green onions. Add ice cubes to each serving for extra refreshment.
Prep Time: 10 minutes
Cook Time: 0 minutes
Emery