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Copy LinkChilled Cucumber Soup with Grilled Corn Salsa
Servings: 4
Total Time: Active: 20 minutes Inactive: 2 hours
Ingredients
6 cups cucumbers, peeled, seeded, and coarsely chopped
1 cup yellow bell peppers, stem and seeds removed, coarsely chopped
1/4 cup green onions, chopped
1 serrano pepper, stem and seeds removed, minced
3 TBSP finely chopped fresh cilantro
1 garlic cloves, minced
1 tsp Kosher salt
1/4 tsp white pepper
Dash cayenne pepper
1/2 cup plain yogurt (whole milk)
1/2 cup sour cream
3 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
Corn Salsa:
1 ear corn, husked, cut off the cob and grilled
1/4 cup red pepper, small dice (same size as corn)
1/4 cup red onion, small dice (same size as corn)
1/4 tsp Kosher salt
1/4 tsp lime juice
1 tsp olive oil
dash cumin
dash black pepper
dash granulated garlic
Directions
1. Mix all the ingredients for the soup except the vinegar in a large bowl.
2. Working in batches puree the mixture until very smooth.
3. Chill the soup for 2 hours.
4. Add the vinegar to taste. Adjust the salt if needed. Serve, topped with the Corn Salsa.
5. For the Corn Salsa: Mix all the ingredients in a bowl, and taste: adjust the seasonings to your liking.
2. Working in batches puree the mixture until very smooth.
3. Chill the soup for 2 hours.
4. Add the vinegar to taste. Adjust the salt if needed. Serve, topped with the Corn Salsa.
5. For the Corn Salsa: Mix all the ingredients in a bowl, and taste: adjust the seasonings to your liking.
I thought the texture of this soup could be a little creamier. Possibly try adding sour cream after the 2 hours of chilling. Maybe whisk it into a small amount of the soup in a little bowl and then fold that in to the full batch in with a rubber spatula (to prevent sour cream chunks)