Soup in summer? Why, yes! This chilled corn and cucumber soup is refreshing and vibrant, plus there's no standing over a hot stove. All you need is a blender, some fresh summer produce, and a handful of cashews to make this no-cook, dairy-free recipe.
A high-speed blender (such as a Vitamix or Blendtec) is ideal for this recipe, as it will quickly and thoroughly purée the soup. If you don't have one, use a regular blender or an immersion blender. Depending on personal preference, you can enjoy the soup as is or strain it for a smoother consistency.
Chilled Corn and Cucumber Soup
Serves 2 as a main or 4 as a starter
4 ears corn, shucked
2 pounds cucumbers, divided
1 jalapeño, seeded and chopped
1 garlic clove, chopped
Juice of 1 lime
1/2 cup unsalted cashews (preferably soaked for 1 hour and drained)
1 cup vegetable stock or water (preferably chilled)
Freshly ground white pepper
2 tablespoons minced chives or scallions
2 tablespoons minced dill
Extra virgin olive oil for drizzling
Chill the soup bowls.
Cut the corn kernels off the cobs using a sharp knife. Set aside 1/4 cup of the kernels for garnish. Use the blunt side of the knife to scrape any remaining juice from the cobs. Peel, seed, and roughly chop half of the cucumbers.
Combine the corn kernels, corn juice, chopped cucumbers, jalapeño, garlic, lime juice, cashews, 3/4 cup vegetable stock/water, and 1/2 teaspoon salt in a blender. Purée until very smooth. Add more stock/water if necessary for a thinner consistency. Season with salt and white pepper. If desired, strain the soup through a strainer and discard any solids. Transfer to the refrigerator while making the relish.
Peel, seed, and dice the remaining cucumbers. Combine with the reserved 1/4 cup corn kernels, chives/scallions, and dill in a small bowl to make a relish.
To serve, pour the soup into chilled bowls. Garnish with the relish and a drizzle of olive oil.