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Chilled Corn and Coconut Soup
Posted By GKC On July 24, 2011 @ 1:59 am In Easy Recipes,Recipes of the Week,Weekly Recipes | No Comments
1 jalapeno pepper, seeded and membrane removed, chopped
3 cups fresh corn kernels, reserving ¼ cup
1 can (14 ounces) light coconut milk or regular
2 ½ cups water
Kosher salt and pepper to taste
1 tablespoon lime juice
2 tablespoons chopped mint, plus more for garnish
Tofutti sour cream for garnish
Bring jalapeno, corn kernels (excluding ¼ cup), coconut milk, and water to a boil in a large saucepan. Reduce heat and simmer until corn is tender, about 20 minutes. Filling a blender or food processor, puree soup in batches. Season with salt and pepper and chopped mint. Chill at least 3 hours. Before serving add lime juice. Garnish each with the additional corn kernels, a dollop of tofutti sour cream and a mint sprig.
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