Take advantage of the remaining fresh corn season with this filling chilled summer chowder. It's hot at there, and chilled soups are one delicious way to beat the heat. No need to turn on the hot stove, just assemble these summer ingredients in a bowl and whisk. The best part is that it can be made in advance. It needs to chill, so keep it in the refrigerator for 2- 24 hours before serving.. If you are having company, dividing it into individual sized portions makes a great presentation. Cool, delicious, and refreshing!
I usually have company ( my family) for Friday night Sabbath dinner. Last night I served this soup as a starter and everyone loved it. It's chunky, very flavorful, and filling. It's nutritious with the avocado and other fresh veggies that it could be a satisfying meal in itself, but I assure you everyone ate the rest of the meal.
I like to use the whisk to mix this soup together. It seems to really help the flavors mingle. Just a few light stirrings does it.
2 Persian cucumbers grated fine ( I used a hand grater and it took 1 minute)
2 ears of corn on the cob, cored off the cob
3/4 of an avocado, chopped
2 cups of yogurt
1 cup of Greek yogurt
hair of fresh fennel ( looks like dill)
1 stalk of fresh fennel chopped for garnish
juice of 1 juicy lime
1/4 cup of olive oil
1 clove garlic, pressed ( or two if you like the fresh garlic taste)
1 tsp of seasoning ( Trader Joe's 21 salaute- 21 herbs- no salt
salt to taste
1 Tablespoon of honey ( the soup really needs it)
|Ingredients for seasoning for soup|
|Fennel is available in any supermarket including Trader Joe's ( best price) ; use it|
in salads and as a garnish for this soup. Looks like celery, but tastes like slight licorice taste..very good
DirectionsIn a bowl squeeze the juice of one juicy lime ( or use two) , 1/4 cup olive oil, garlic, salt, seasoning, and honey. Whisk until well combined and set aside for the flavors to mingle for a minimum of 15 minutes.
In another large bowl combine grated cucumber, fresh corn taken off the cob, and chopped avocado in a large bowl. Add yogurt, and Greek yogurt . Using a whisk, lightly stir the ingredients together to make a chunky soup and set aside.
Add the lime mixture to the soup mixture and whisk lightly to combine.
I divided mine into 8 individual sized portions and garnished with chopped fennel and the chopped fennel hair.. chill in the refrigerator for 2 hours and serve chilled ..
Very refreshing and filling to begin a vegetarian or light summer meal ... Of course its naturally gluten free.
So if you need a soup for a vegetarian or someone who is gluten free... this is it!!
My Vegetarian/Vegan Gluten Free Dinner for 7
- Chilled fresh corn chowder garnished with fennel
- stuffed peppers with vegetables, quinoa, and chick peas ( vegan)
- grilled eggplant, tomatoes, and zucchini ( vegan)
- vegetarian caprese platter ( sliced fresh mozzarella, sliced summer tomato, fresh basil from my herb garden, a little diced red onion, and balsamic vinegar)
- Chunked watermelon and mini honey cakes for dessert