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Cold Corn and Zucchini Soup



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Cold Corn and Zucchini Soup

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8 servings

4 ears fresh corn (2 cups kernels)
1/4 cup (1/2 stick) butter
2 tablespoons olive oil
1 large onion, minced
2 garlic cloves, minced
4 fresh tomatoes, peeled, seeded,
and finely chopped
or 2 cups canned Italian plum tomatoes
with liquid, processed through a food mill
4 cups beef stock [or chicken stock or broth]
4 thin zucchini, cut into 1-inch slices
3 tablespoons minced fresh basil or
1 tablespoon dried, crumbled
3 tablespoons freshly grated Parmesan cheese
1 small dried hot chili pepper or
1/4 teaspoon dried red pepper flakes
1 cup whipping cream

Cook corn in boiling water until tender, about 5 minutes. Drain and
cool. Cut kernels off cob.
Melt butter with oil in heavy large saucepan over low heat. Add onion,
cover and cook until just beginning to color, about 10 minutes, stirring
occasionally. Add garlic and cook 2 minutes, stirring frequently. Stir in tomatoes, stock, zucchini, basil, cheese and pepper and cook until the zucchini is crisp-tender. Blend in about 1/4 of corn. Taste and season
with salt. Purée mixture in batches in processor or blender. Transfer to
bowl. Cover and refrigerate several hours or overnight. Blend in cream. Garnish each serving with some of remaining corn kernels.

Featured Archive Recipes:
Cold Corn Soup
Lemon Zucchini Vichyssoise
Chilled Avocado and Zucchini Soup
 Zucchini-Lemon Soup

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