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Chilled Charred Pepper & Sweet Corn Soup

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Charred Pepper & Sweet Corn Soup 4

Today was the first noticeably scorching hot day this summer.  As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash.  I thought “yikes!”.  And then I thought about soup.  Confused, I redeemed myself {to myself} with ideas of chilled soup.  Because chilled soup in 101 degree weather makes sense.

Corn on the Cob

A few minutes after arriving home, I had my mind set on this soup.  But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd.  The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim.  And I didn’t feel much like roasting beets anyway..

Charred Peppers

But what I did feel like doing was setting cutesy bell peppers on fire.  And then putting all of the lovely bits of char into a {coconut} cream-based soup.

Charred Pepper & Sweet Corn Soup 2

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers.  And even more so, I appreciated how creamy this soup was, naturally, without cream.

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Charred Pepper & Sweet Corn Soup

By Kristin Published: July 15, 2015

  • Yield: 4 Servings

Today was the first noticeably scorching hot day this summer.  As I lowered into my car and avoided direct skin to seat …

Ingredients

Instructions

  1. Use a knife to remove corn from cob and add to medium sauce pan.
  2. Add coconut milk, broth, and shallot to sauce pan and bring to a boil.
  3. Reduce heat to low and simmer for 20 minutes.
  4. While corn is simmering, char peppers over gas burner.
  5. Let peppers cool slightly and then cut off stems and remove seeds.
  6. Blend corn mixture and peppers in a high powered blender until completely smooth.
  7. Refrigerate until cool.
  8. Add salt and pepper to taste and garnish with olive oil {or basil infused olive oil}.
  9. Soup can also be served warm.

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