Leigh Beisch
MAKES: 6 cups; 4 to 6 servings

The only cooking involved in Roxanne Chan's chilled corn soup takes place on the grill, which makes it perfect for late summer.

How to Make It

Step 1

Rub corn, peppers, green onions, and jalapeño lightly with oil. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total for green onions and jalapeño, 10 to 12 minutes total for other vegetables. Let cool. Cut corn kernels from cobs; chop peppers, green onions, and jalapeño.

Step 2

In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeño until smooth. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.

Ratings & Reviews

gardenfan's Review

July 29, 2010
The soup was amazing. Grilling the veggies is a must to get that wonderful flavor. Also the reason the persons soup above turned pink is because they probably put the red peppers into the blender. If you don't do that, which is says not to, it comes out looking exactly like the picture. It was a little on the spicy side so beware but overall, I shall be making this soup again and again. It was a crowd pleaser!

peelbacks's Review

July 03, 2010
I don't know why the image is green, the recipe says to "top with avocado". Mine looked more like pink vomit. The taste wasn't too bad. I don't know why it should be served cold, I think hot would be better. Unfortunately, the soup didn't agree with me or my bf. Guess it could be a great diet food. Goes right through ya! Next time, I will serve hot and keep the seeds from the jalapeno. I'll probably use less broth too and add some Dungeness crab.

JennySmith's Review

May 30, 2010
This soup was very delicious! And probably quite good for you! I don't have a grill, so I broiled the veggies (took about 5-10 minutes). Otherwise, I did everything according to the recipe (except I left the seeds in the Jalapeno in - good, but spicy!). I found the soup to be filling and tasty. I served the soup with some biscuits because that's what my fiance wanted, but I think the soup would probably go better with a french bread, maybe. Something to dull the spice better (if you leave the seeds in, the soup is quite spicy!). I think that this would be a great soup to serve at a summer dinner party.