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)