Description
A vibrant and healthy savory appetizer course featuring four portions of wild sweet corn kernels blended inside a cold bowl until smooth tossed inside a smooth rich emulsion glaze of fresh Sungold tomatoes yellow bell pepper white onion apple cider vinegar olive oil and diced cucumber salad topping.
Ingredients
3 ears sweet corn
3 cups Sungold tomatoes
1 cup yellow bell pepper
1/2 cup white onion
1/4 cup extra virgin olive oil
2 tbsp apple cider vinegar
1/2 tsp fine sea salt
1/4 tsp black pepper
1 cup cucumber diced
1/2 cup red onion minced
1/4 cup fresh parsley chopped
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp sea salt
1/4 tsp ground black pepper
Instructions
Cut the raw kernels from the sweet corn cobs using the blunt spine of your knife to scrape the corn milk into a bowl.
Drop the halved tomatoes diced bell pepper white onion olive oil vinegar salt and black pepper directly into the corn container.
Stir the ingredients uniformly letting the base rest flat at room temperature for 30 minutes to macerate the plant tissues.
Combine the diced cucumber minced red onion chopped parsley olive oil lemon juice salt and pepper inside a small salad bowl.
Toss the garnish segments gently transferring the salad container into the refrigerator to chill until ready to display.
Pour the rested soup mixture into a high-speed blender container spinning the motor for 2 minutes until smooth.
Pass the pureed liquid through a fine-mesh sieve tool into a glass pitcher cooling inside the refrigerator for 4 hours to serve.
Notes
Cut the raw kernels from the sweet corn cobs using the blunt spine of your knife to scrape the corn milk into a bowl.
Drop the halved tomatoes diced bell pepper white onion olive oil vinegar salt and black pepper directly into the corn container.
Stir the ingredients uniformly letting the base rest flat at room temperature for 30 minutes to macerate the plant tissues.
Combine the diced cucumber minced red onion chopped parsley olive oil lemon juice salt and pepper inside a small salad bowl.
Toss the garnish segments gently transferring the salad container into the refrigerator to chill until ready to display.
Pour the rested soup mixture into a high-speed blender container spinning the motor for 2 minutes until smooth.
Pass the pureed liquid through a fine-mesh sieve tool into a glass pitcher cooling inside the refrigerator for 4 hours to serve.
- Prep Time: ~ 30 mins.
- Cook Time: ~ 5 mins.
- Category: soup
- Method: High-Speed Blender Emulsification and Mesh Sieving.
- Cuisine: Traditional Farmhouse-American Bistro.
Nutrition
- Serving Size: ~ 1 large filled dinner plateful section containing 1 cup of cold vegetable soup with 2 tablespoons of cucumber salad garnish.
- Calories: ~ 260 kcal.
- Sugar: ~ 11 g.
- Sodium: ~ 440 mg.
- Fat: ~ 21 g.
- Saturated Fat: ~ 3 g.
- Unsaturated Fat: ~ 18 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 20 g.
- Fiber: ~ 3.5 g.
- Protein: ~ 3 g.
- Cholesterol: ~ 0 mg.
Keywords: Delicious Chilled Soup, Sweet Corn, Sungold Tomatoes, Cucumber Salad, Apple Cider Vinegar, Cold Soup, New York Recipe.