Roasted Corn & Red Pepper Chilled Soup

Name: Roasted Corn & Red Pepper Chilled Soup
Yield: 4 servings of 1.5 cups (375 mL)
Ingredients: 3 cups (750 mL) fresh corn kernels; 2 medium red bell peppers, seeded and chopped; 1–2 jalapeño peppers, seeded and chopped; 2 green onions, chopped; 2 tsp (10 mL) olive oil, plus additional for brushing; 2 cans (14.5 oz or 284 mL each) chicken broth, divided; ¼ cup (50 mL) sour cream; 2 tbsp (30 mL) chopped fresh cilantro leaves; 1 tbsp (15 mL) fresh lime juice; 1 tsp (5 mL) ground cumin

Prep 35 min

Cook 12 min

Ready in 47 min

This is an ideal on-the-go meal that you can feel great about eating!

Ingredients

3 cups (750 mL) fresh corn kernels
2 medium red bell peppers, seeded and chopped
1–2 jalapeño peppers, seeded and chopped
2 green onions, chopped
2 tsp (10 mL) olive oil, plus additional for brushing
2 cans (14.5 oz or 284 mL each) chicken broth, divided
¼ cup (50 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro leaves
1 tbsp (15 mL) fresh lime juice
1 tsp (5 mL) ground cumin

Directions

Combine the corn, bell pepper, jalapeño, green onions, and 2 tsp (10 mL) of the oil in a large bowl and toss to coat.
Lightly brush the Executive Nonstick Double Burner Grill with the additional oil using the Chef's Silicone Basting Brush. Heat over medium-high heat for 3–5 minutes.
Spread the vegetable mixture evenly over the grill pan. Cook undisturbed for 3 minutes. Stir and continue cooking an additional 3 minutes. Remove from the heat. Reserve ½ cup (125 mL) of the corn mixture in small bowl and refrigerate until ready to serve.
Place half of the remaining corn mixture and 1 can of chicken broth into a blender container. Cover and purée until well blended. Place the soup into a large mixing bowl. Repeat with the remaining corn mixture, chicken broth, sour cream, cilantro, lime juice, and cumin.
Refrigerate at least 1 hour.
To serve, top each bowl with 2 tbsp (30 mL) of the reserved roasted corn mixture.