Chilled Corn Buttermilk Soup

1. 1

   1. Slice kernels off corn cobs (you should have 3 to 31/2 cups kernels). Discard cobs and place kernels in a blender.

2. 2

   2. Add buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes to the blender and puree until very smooth.

3. 3

   3. Strain mixture through a sieve, pressing down hard on the solids. Serve soup garnished with radish slices and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.