Chilled Corn Soup
Aug 29 2017
This chilled soup is ideal for a hot summer night or when in a hurry. It only takes a couple of minutes to prepare and you can add on so many goodies to make this a full meal!!! If it is colder weather, the soup is also delicious hot!
Cook the corn in a large pot with the shallot, garlic and 2 tbsp of olive oil. Add the stock, bring to a boil and let it simmer for 10-15 minutes.
Blend everything together. Cool down and store in the fridge for 2 hours until completely chilled.
Serve with any toppings you feel like, I have tried them all and find it delicious to add them all together!