Chilled Corn Soup with Seared Scallops and Crisp Onions
We've balanced sweet corn and rich cream here with earthy cumin and a splash of bright Champagne vinegar. You can make the soup a day ahead and chill. Also chill six small, wide bowls for serving, to keep the soup cold.
This Story Originally Appeared On sunset.com
Credit: Thomas J. Story; Styling: Bianca Sotelo
Recipe Summary test
379 calories; calories from fat 70%; protein 10g; fat 30g; saturated fat 8.3g; carbohydrates 22g; fiber 2.5g; sodium 316mg; cholesterol 50mg.