This light, refreshing sweet corn soup is the perfect palate cleanser, just in time for summer. Its versatile flavor allows it to be served as an intermezzo or as a small dessert. The soup will taste good if you overindulged on BBQ or potato salad-what-have-you at your next cook out.
CHILLED SWEET CORN SOUP [VEGAN, GLUTEN-FREE]
INGREDIENTS
- 6 fresh ears of shucked corn
- 1 cup of unsweetened, unflavored almond milk
- 1/2 teaspoon cinnamon
- About 2 tablespoons maple syrup
- 3/4 cup watermelon, cut into tiles (not cubes)
- 1/4 pint blackberries
- A handful of basil leaves
PREPARATION
- Strip the corn and discard the cobs. Place the kernels, almond milk, and cinnamon in a blender or food processor.
- Pour liquid into a flour-sack cloth or nut-milk bag and strain out all the solids. Then, discard solids.
- Taste and add maple syrup as desired.
- Divide among serving cups and add watermelon, blackberry, and basil.
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