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Chilled Corn Soup

Thomas J. Story
Yield Makes about 6 cups
This summer soup is pure essence of corn. Blanching the basil, an herb that tends to blacken once it's cut, keeps it jewel green.

Ingredients

  • 9 medium-size ears fresh yellow corn
  • 1/2 cup fresh basil leaves
  • salt
  • 1/4 cup extra-virgin olive oil

How to Make It

  1. Boil corn in salted water, covered, 2 to 3 minutes. (For a smoky flavor, you can also roast or grill the ears instead of boiling them.) Slice kernels off the ears with a sharp paring knife. In two batches, purée kernels in a blender with 4 cups water. Strain purée into a bowl, pressing to squeeze out the corn liquid, and throw away the kernel mash. Add salt to taste and chill soup until cold, at least 3 hours. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds. Drain immediately, plunge in ice water, and drain again. Purée basil in a blender with 1/2 teaspoon salt and the olive oil. Serve soup cold, drizzled with basil oil.