Chilled Corn Soup With Basil

Time: 15 minutes Yield: 4 appetizer servings, or 6 to 8 servings as an hors d’oeuvre source: MELISSA CLARK http://cooking.nytimes.com/recipes/1016659-chilled-corn-soup-with-basil “No-cook, chilled blender soups are so quick to make it almost feels like cheating. This one stars sweet corn that’s been tarted up with buttermilk and lime juice, spiced with garlic and scallion, and imbued with fresh herbs. While straining it isn’t entirely necessary, it will give you a smoother, more elegant soup. But when it’s too hot to breathe, let alone dig out the strainer, you have our permission to skip it. Serve this in espresso cups or shot glasses as an hors d’oeuvre, or in bowls as a first course.” ~ Melissa Clark MSS aka Marilyn Sultar’s NOTE: The soup is a pale green when completed. I would strain the soup if you serve as a shooter or in espresso cups, otherwise I would not strain as I like something to chew in my soup most of the time. Also consider the person you are making it for. Do they have digestion problems, swallowing or chewing problems? If the answer is yes, strain the soup.

Good

% Daily Values based on a 2,000 calorie diet