Cold Corn and Coconut Soup

1. 1

   In a large saucepan, place the water, the chile, the corn, and the coconut mulk.

2. 2

   Bring to a boil and simmer for 20 minutes.

3. 3

   Season to taste with salt and pepper, then add the lemon juice.

4. 4

   Let cool for a few minutes.

5. 5

   Transfer to a blender in small batches, then puree thoroughly.

6. 6

   Pour pureed mixture into a large glass bowl.

7. 7

   NOTE: If you want a chunkier consistency, reserve a portion, don't blend, then add it to the pureed mixture.

8. 8

   Cover bowl tightly with plastic wrap.

9. 9

   Refrigerate for a minimum of 3 hours, serve with crusty bread.

* Per serving · 4 servings · Values may vary.

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