Make this summery chilled soup when fresh corn is in season. It’s quick to make and deliciously refreshing.

INGREDIENTS:

• 4 1/2 cups fresh corn kernels
• 2 cups Vegetable Stock or store-bought vegetable broth
• 1 cup organic cultured lowfat buttermilk
• 1 teaspoon fine sea salt
• Microgreens or cilantro leaves for garnish

DIRECTIONS:

Place half of the corn in a large dry skillet over medium-high heat. Toast the corn, stirring constantly, until golden in spots, 4 to 5 minutes. Transfer to a bowl. Repeat with the remaining corn. Set aside ½ cup of the toasted corn for garnish.

In the container of a high-speed blender, combine the corn and vegetable stock. Blend until smooth. Transfer to a covered container and gently stir in the buttermilk and salt.
Refrigerate until cold, at least 1 hour. The soup can be made up to 2 days in advance.

Serve the soup in small soup bowls, garnishing each, as pictured, with the reserved toasted corn and either microgreens or cilantro leaves.

Makes about 6 cups; Serving Size 3/4-cup

V | gf |ef | nf

CALORIES: 70; TOTAL FAT: 1 G; CARBOHYDRATE: 14 G; DIETARY FIBER: 1 G; PROTEIN: 3 G