← Back to Search Results
Chilled Corn and Red Pepper Soup

Photo by: Mark Shapiro
Comments: 1
 

Recipe

This colorful soup has no added fat, so indulge in a second bowl without guilt.

Yield: Serves 4

Ingredients

  • 2 red bell peppers, chopped
  • 4 green onions, sliced
  • 1 large clove garlic, chopped
  • 2 cups (500 mL) chicken stock
  • 1½ cups (375 mL) fresh corn kernels (2 to 3 cobs) or frozen corn (see Notes)
  • 1 cup (250 mL) plain nonfat yogurt
  • Pinch granulated sugar
  • Salt and freshly ground black pepper
  • Hot pepper sauce
  • 2 tbsp (25 mL) chopped fresh cilantro, chives or parsley

Equipment:

  • 8-cup (2 L) casserole dish with lid or glass measure covered with vented plastic wrap

Directions

1. In casserole dish, combine red peppers, green onions, garlic and stock. Microwave, covered, on High for 8 to 12 minutes or until peppers are tender when pierced with a fork.

2. Add corn. Microwave, covered, on High for 4 to 7 minutes or until corn is tender. Let cool slightly.

3. In a food processor or blender, purée in batches until smooth. Strain soup through a fine sieve to remove pepper skins. Whisk in yogurt. Add sugar. Stir in salt, pepper and hot pepper sauce to taste.

4. Cover and refrigerate for about 4 hours or until chilled, or overnight. To serve, ladle into chilled bowls and sprinkle with chopped cilantro.

Notes

To cut corn kernels from cobs, stand ears on end and cut straight down using a small sharp knife.

Fresh corn, which is now readily available year-round, is preferred in this recipe. You can use frozen corn in a pinch, but the taste may not be as sweet so add an extra pinch of sugar to taste, if needed.


© 2004 Johanna Burkhard
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

149kcal (7%)
143mg (14%)
84mg (139%)
110mcg RAE (4%)
602mg
47mg
9g
13g
3g
24g
5mg (2%)
523mg (22%)
1g (3%)
2g (4%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • cmneve

    08.02.11 Flag comment

    I just made this soup for dinner tonight. I'm always on the lookout for hot weather dishes that can be made ahead of time and will be equally good for a second meal. Even still slightly warm, this soup is very tasty! I abandoned the straining step after it looked like I was tossing so much flavor and fibre. I think next time (and there will be a next time) I will just try my immersion blender. Also, will puree cilantro with the soup in addition to garnishing with it.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
west-coast-cooking West Coast Cooking
by Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-provence-cookbook The Provence Cookbook
by Patricia Wells
living-raw-food Living Raw Food
by Sarma Melngailis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
big-fat-cookies Big Fat Cookies
by Elinor Klivans
cooking-for-friends Cooking for Friends
by Gordon Ramsay
food-to-live-by Food to Live By
by Myra Goodman
baked-explorations Baked Explorations
by Matt Lewis
lucid-food Lucid Food
by Louisa Shafia
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?