Three Ingredient - Cold Corn Soup

This time of year it is hard not to be excited about fresh corn.

However, after a few weeks of fresh corn, I find myself starting to burn out on it. How much corn on the cob can one person eat!

So time to change it up with a simple cold corn soup. This soup is the absolute essence of summer and corn.

Given the limited amount of ingredients, it is important that we treat each with equal importance so that we bring the best flavors to the meal.

To avoid having the basil turn black - part of a chemical process when the leaves are cut. We will blanch the fresh basil to assure an appealing and flavorful "jewel' green" color. Also, I strongly recommend using extra-virgin olive oil for this recipe over virgin.

Lastly, if you would like to add another dimension to the soup, feel free to roast or grill the corn (instead of boiling) to infuse a smokey flavor.

Ingredients

• 9 medium-size ears fresh yellow corn
• 1/2 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• Sea Salt

Preparation

1. Boil corn in salted water, covered, 2 to 3 minutes
   
   
2. Slice kernels off the ears
   
   
3. In two batches, purée kernels in a blender with 4 cups water
   
   
4. Strain purée into a bowl - pressing to squeeze out the corn liquid (discard the kernel mash)
   
   
5. Add salt to taste and chill soup until cold (at least 3 hours)
   
   
6. Meanwhile, boil tightly packed fresh basil leaves for 2 to 3 seconds
   
   
7. Drain immediately, plunge in ice water, and drain again
   
   
8. Purée basil in a blender with 1/2 teaspoon salt and the olive oil
   
   
9. Serve soup cold with a drizzle with basil oil on the top