Chilled Corn Soup with Tomatoes, Red Peppers, and Cilantro

Made from the last summer corn and best summer tomatoes, this soup should be made with only the freshest ingredients. Don’t be tempted to substitute canned or frozen; it won’t be the same.

To remove corn from the cob, stand it on it’s stem and cut from the top to the bottom with a very sharp knife.

Serves 6.

1 tablespoon olive oil
1 small Spanish onion, chopped
1 to 2 garlic cloves, minced
8 large ears of corn, kernels scraped off (about 5 to 6 cups)
1 beefsteak tomato, diced
½ teaspoon black pepper
6 to 7 cups chicken broth
½ red bell pepper, diced for garnish
2 to 3 tablespoons chipped fresh cilantro, for garnish

1. Place a large stockpot over medium heat and when it is hot, add the oil. Add the onion and garlic and cook until they are golden, about 3 to 4 minutes. Add the corn, tomato, and black pepper and cook for 5 minutes, stirring occasionally.

2. Raise the heat to high, add the broth and bring to a boil. Lower the heat to medium and cook for 5 minutes.

3. Transfer half the solids to a blender and puree. Transfer all the soup (pureed and chunky) to a bowl, and cover and refrigerate at least 2 hours and up to overnight. Garnish with the red bell pepper and cilantro.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)