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
Ingredients
- 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
Instructions
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.
When it comes to barbecue and grilling cookbooks, there are literally thousands from which to choose.
And while there are so many among them that are chocked full of great recipes, tips, and how-tos, there are 10 that I would rank above all others when starting your personal collection.