Grilled Corn Soup With Yogurt And Mint

1. 1

   Preheat a grill to medium heat.

2. 2

   Shuck corn and rub well with a tablespoon of olive oil.

3. 3

   Grill until cooked through and slightly charred, about 15 minutes.

4. 4

   Remove from grill and allow to cool to room temperature.

5. 5

   Heat the other tablespoon of olive oil in a large pot, then saute the onion, garlic and celery until well-cooked and slightly caramelized, about 20 minutes.

6. 6

   Add the stock and bring to a simmer.

7. 7

   Cut the corn off the cob, add to the pot, simmer for 10 minutes and remove from heat.

8. 8

   Cool soup to room temperature, blend to desired consistency (I like it a little chunky), then stir in yogurt and mint, taste for salt and serve at room temperature or chilled in bowls or shotglasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.