Chilled Corn And Basil Soup

Many people love soups but find them difficult and often time-consuming to make. But I’ve got you covered– blender soups are the answer. Here is an incredibly easy and flavorful chilled corn and basil soup and it is perfect for summer.

No-cook, chilled blender soups are so effortless to make, it almost feels like cheating. This seasonal soup highlights sweet summer corn and farm-fresh basil and if you have these two basic ingredients, your soup will not fail. While I wouldn’t consider the extra step of straining this soup to be essential, I prefer a partial strain so some texture and character remain in the body.

Blender Soups

Blender soups are so great because, often, you just need a few simple ingredients and a good blender. It’s fresh, seasonal ingredients like corn, broccoli, or asparagus that become the show-stopper. Beyond that, perhaps an onion, some broth or water, a few herbs or spices, and boom – you’ve got what you need to make a beautiful, silky, blended soup. Time-consuming soup-making skills are not required, no clarifying, skimming, or sautéing needed.

This corn and basil soup is not my recipe, it’s from the New York Times. I have adapted the recipe slightly, but the original can be seen here. This lovely chilled soup comes together in under fifteen minutes making it a true favorite on a warm summer day or night.

Blending

If you don’t have a traditional blender, a hand blender/immersion blender works just as well. A hand blender is particularly helpful if you’re one of those people who avoids dealing with a blender because of the clean-up. A high-speed blender can give an extra smooth, beautiful texture, but a hand blender can work with soups like these just the same.

Basil

Basil is a flavorful, leafy green herb that originated in Asia and Africa that I feel is meant for more than just pesto sauce. A member of the mint family, basil has many different varieties. Popular as a food seasoning, this aromatic herb is also used in teas and supplements believed to provide a range of health benefits.

The scientific name of the basil commonly purchased for cooking is Ocimum basilicum. There are many different basil varieties, but here are the ones you hear about the most:

• Sweet Basil: The most widely grown, popular basil, renowned for its use in Italian dishes. Commonly sold dried in supermarkets. Has a licorice-clove flavor.
• Bush or Greek Basil: Has a strong aroma with a mild flavor that can be a sub for sweet basil. Forms a compact bush with small leaves and grows well in a pot.
• Thai Basil: Has an anise-licorice flavor and is commonly used in Thai and Southeast Asian dishes.
• Cinnamon Basil: Native to Mexico. Has a cinnamon-like flavor and scent. Commonly served with legumes or spicy, stir-fried vegetables.
• Lettuce Basil: Features large, wrinkled, soft leaves with a licorice-like flavor. Works well in salads or tossed with tomatoes and olive oil.

Corn and basil are a wonderful pairing that complements and enhances each other in all the best ways. The tanginess of the buttermilk is a light and refreshing base that adds creaminess in addition to flavor.  One sip encapsulates the essence of summer. I typically serve this soup chilled, but note, that it can also be served warm without losing flavor, it just requires a bit more effort.