If you’ve ever had a bowl of cold gazpacho on a hot summer day then you know how refreshing chilled soups can be.
Start your next backyard bash off with a bang by serving up this grilled and chilled sweet corn soup, a grilled adaptation of a recipe from Chef Works, leading providers of culinary apparel to both professionals and backyard cooks.
Grilled and Chilled Sweet Corn Soup
- 3 ears sweet corn with husk
- 1 small onion
- 1 yellow bell pepper, chopped
- 1 clove garlic
- 1 small bunch dill, chopped
- 1 tbsp olive oil
- Salt and pepper
- Additional dill for topping
Prepare grill for high heat cooking.
Place ears of corn on the grill and allow them to cook for approximately 20 minutes, turning them every 4-5 minutes until the husk is charred all over.
Cut the kernels off the corn with a knife. Make sure to scrape down the cob so you get all the juice.
Put half of the corn kernels in a blender with the onion, yellow bell pepper, garlic, and dill.
Add olive oil and a little water. Blend until smooth.
Season with salt and pepper.
Transfer to a bowl and stir in the remaining corn kernels.
Chill and serve topped with additional dill.