Chilled Corn Soup with Adobo Swirl

Ingredients for Chilled Corn Soup with Adobo Swirl

• 3 tablespoons olive oil, divided

• 240ml chopped sweet onion (such as Vidalia or Maui)

• 725ml fresh corn kernels (cut from about 3 ears of corn)

• 475ml low-salt chicken broth

• 2 tablespoons fresh lime juice, divided

• 240ml (or more) water

• 1 teaspoon adobo sauce from canned chipotle chillies

• Fresh coriander leaves

How to make Chilled Corn Soup with Adobo Swirl

Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 240ml water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.

Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with coriander and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.