Chilled Corn and Red Pepper Soup
This colorful soup has no added fat, so indulge in a second bowl without guilt.
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.
Make Ahead RecipeYes
OccasionCasual Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, healthy, low-fat, peanut free, soy free, tree nut free
Equipmentblender, food processor, microwave
Taste and Texturecreamy, savory, sweet, tangy
Type of Dishcold soup, soup
- 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
- 8-cup (2 L) casserole dish with lid or glass measure covered with vented plastic wrap
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.
Add corn. Microwave, covered, on High for 4 to 7 minutes or until corn is tender. Let cool slightly.
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.
Cover and refrigerate for about 4 hours or until chilled, or overnight. To serve, ladle into chilled bowls and sprinkle with chopped cilantro.
2004 Johanna Burkhard