By Diane Rossen Worthington, Tribune Media Services
12:35 PM EDT, September 12, 2011
Simple chilled soups are a delightful way to serve fresh produce. They should be made ahead so there is plenty of time to properly chill.
To get started, try this savory corn and tomato soup. The most important tip for a flavorful result is to select very ripe tomatoes that are juicy and sweet. Select corn that is crisp and sweet. Cut the corn cobs in half and cook them with the soup to add extra corn flavor.
Make sure to use a fine mesh strainer when straining the soup to give it a velvety texture. Chill for at least 4 hours or, better yet, make it a day ahead so that the flavors have time to meld.
Corn and tomato soup
Prep: 35 minutes
Cook: 40 minutes
Chill: 4 hours
Makes: 4 servings
2 tablespoons olive oil
2 medium leeks, white part only, finely chopped
5 large ripe tomatoes, coarsely chopped, about 2 1/2 pounds
2 tablespoons flour
2 1/2 cups corn kernels (about 4 ears), cobs reserved and cut in half
8 fresh basil leaves, plus sprigs for garnish
1 tablespoon, plus 1 teaspoon tomato paste
3 cups chicken broth or stock
1/4 teaspoon salt
Freshly ground pepper
1/2 cup croutons
1/4 cup sour cream
1. Heat the olive oil in a large saucepan over medium heat. Add the leeks; cook until softened, about 5 minutes. Add the tomatoes; cook until slightly softened, 3 minutes. Add the flour; stir until flour dissolves. Cook 2 more minutes.
2. Add the corn kernels, basil leaves, tomato paste, chicken stock and corncobs. Heat to a simmer; cook, partially covered, 25 minutes. Remove the corncobs and discard.
3. Puree the soup with an immersion blender or food processor. Pour the soup through a fine mesh strainer into a large container. Add salt and pepper to taste. Cool to room temperature; refrigerate at least 4 hours. Serve, garnished with croutons, a dollop of sour cream and a basil sprig.
Nutrition information per serving:
293 calories, 13 g fat, 2 g saturated fat, 6 mg cholesterol, 42 g carbohydrates, 10 g protein, 537 mg sodium, 7 g fiber
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