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Chilled Corn Soup with Basil

Adapted from New York Times Cooking

3 ears corn, shucked
1 ½ cups buttermilk
½ cup basil leaves, more for garnish
3 scallions, roughly chopped
1 Tbsp fresh lime juice, more to taste
1 large garlic clove, roughly chopped
¾ tsp fine sea salt
Radish slices, for garnish
Extra-virgin olive oil, for garnish

Remove corn kernels from cobs. In a blender process kernels in blender along with buttermilk, basil, scallions, lime juice, garlic, salt and 1/3 cup ice cubes until smooth. Poor mixture through a fine mesh sieve. Press on solids to remove as much liquid as possible. Serve cold. Garnish with paper thin slices of radish and a drizzle of olive oil.