Directions:
- Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
- Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.3 Kcal (1132 kJ) | ||
| Calories from fat | 117.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 20% | |
|---|---|---|---|
| Cholesterol | 1.75mg | 1% | |
| Sodium | 316.32mg | 13% | |
| Potassium | 371.27mg | 8% | |
| Total Carbs | 32.89g | 11% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 5.87g | 12% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 74.69 Kcal (313 kJ) | ||
| Calories from fat | 32.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 20% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 1% | |
| Sodium | 87.41mg | 13% | |
| Potassium | 102.59mg | 8% | |
| Total Carbs | 9.09g | 11% | |
| Sugars | 1.74g | 25% | |
| Dietary Fiber | 1.07g | 15% | |
| Protein | 1.62g | 12% | |
| Vitamin C | 1.5mg | 9% | |
| Calcium | 6.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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