This was great. I cut the corn off the cob, scraped the pulp off, set it aside, and simmered three of the cobs, broken in half, in the 3 cups water for 20 minutes for extra flavor. Dumped the kernels and pulp in all at once, which was fine. An immersion blender made short work of pureeing. Instead of the avocado mixture, I garnished with chilled chopped steamed shrimp and julienned basil.
The soup is sweet and creamy. I used butter instead of oil for a richer taste. Very simple to make. This would be something new and different at a picnic party, pour into a tall slender cup and place in a bake tray filled with ice.
What a wonderfully silky smooth soup! I loved the extra crunch of the radishes. Check out my post here: http://www.icancookthat.org/2011/08/vegan-chilled-corn-soup.html
I am not one for cold soups, but decided to give this a try. It was wonderful! It's a bit time intensive, but well worth it. Loved the topping - nice compliment to the sweet corn. Very creamy texture soup without the calories.