Cold Curried Buttermilk Soup with Corn and Poblano Chile

1. 1

   Heat the oil in a medium saucepan over medium heat.

2. 2

   Add the onion, poblano chile, and garlic; saute until the onion is soft and translucent and the chile and garlic are tender and fragrant, about 5 minutes.

3. 3

   Add the coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes.

4. 4

   Add the corn, and saute until the kernels are lightly browned, about 5 minutes.

5. 5

   Remove from heat, and let cool slightly.

6. 6

   Transfer 1 1/2 cups of the corn mixture to the bowl of a food processor fitted with the metal blade, and add the buttermilk and salt; puree until the mixture is smooth.

7. 7

   Transfer to a large bowl or plastic storage container; stir in the remaining corn mixture.

8. 8

   Cover with plastic wrap, and place in the refrigerator until the soup is well chilled, at least 2 to 3 hours before serving.

9. 9

   (Per serving)

10. 10

    Calories: 177

11. 11

    Fat: 4g

12. 12

    Cholesterol: 7mg

13. 13

    Carbohydrate: 27g

14. 14

    Sodium: 643mg

15. 15

    Protein: 9g

16. 16

    Fiber: 5g

* Per serving · 4 servings · Values may vary.