There are really only 3 ingredients if you don’t count the topping and one of those is salt. It just doesn’t get any easier.
This is a cold soup so it’s just perfect for the hot weather we’re having at the moment. For me it makes a nice change from Gazpacho, which I love, but don’t want to have every day in summer.
Do you have any unusual cold soup recipes?
Cold Sweetcorn Soup
Preparation: 10 minutes Servings: 4 bowls of soup Cooking Time: 10 minutes Total: 20 minutes
2 ears of sweetcorn
400ml (1 can) of reduced fat coconut milk
Salt to taste
Top with raw avocadoes dices with a little lime juice
Boil the sweetcorn on the cob for 10 minutes. Drain and cut the kernels off the cobs. Put in a blender with coconut milk and salt and blend until completely smooth. Allow to cool then put in the fridge for at least two hours. Pour into bowls, taste to see if you need more salt. Top with tomatoes or avocadoes or both and serve!