Chilled Corn Soup with Apple
A perfect summer recipe with corn and apple – just 4 ingredients in all, serve in shot glasses for a summer party or in a soup dish for a sit down dinner.
Servings Prep Time
2-4 20minutes
Cook Time
2minutes
Servings Prep Time
2-4 20minutes
Cook Time
2minutes
Ingredients
For garnish (use all or any of the following)
Instructions
  1. To prepare chilled corn soup, start by cooking the corn kernels in a small pressure cooker. Add the salt and turmeric, with 1/4 cup water. Pressure cook for 1 whistle and 5 minutes on sim. If you don’t use a pressure cooker, cook in a pan on stove top until the corn kernels are cooked~10 minutes.
  2. Remove this into a bowl and either allow to cool down naturally or keep in freezer for 10 minutes until completely chilled.
  3. Peel and slice half the apple. In a blender, place the chilled corn mixture with the apple slices. Add one jalapeño or green chilli if desired. Add 1/4 cup water and blend to a very fine puree.
  4. Divide between two small bowls. Top with a slice of apple, a few corn kernels, mint leaf and extra virgin olive oil
  5. Crumbled feta also makes an excellent garnish for this soup.
Recipe Notes

When corn is not in season, use frozen corn kernels. These can be cooked in a microwave safe bowl with a splash of water – cover the bowl and microwave for 3-4 minutes.