Grilled Corn and Pepper Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The only cooking involved in Roxanne Chan's chilled corn soup takes place on the grill, which makes it perfect for late summer. Ingredients:
4 ears corn (2 1/2 lb. total), husked, silks removed |
1 pound red bell peppers, rinsed, stemmed, seeded, and halved lengthwise |
2 green onions, white and pale green parts only, rinsed and root ends trimmed |
1 fresh jalapeño chile, rinsed, stemmed, seeded, and halved lengthwise |
about 2 teaspoons olive oil |
2 cans (14.5 oz. each) chicken broth |
1/4 cup sour cream |
2 tablespoons chopped cilantro |
1 teaspoon ground cumin |
1 tablespoon lime juice |
salt and pepper |
1 avocado (6 oz.) |
Directions:
1. Rub corn, peppers, green onions, and jalapeño lightly with oil. Place on a grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning occasionally, until slightly charred, about 5 minutes total for green onions and jalapeño, 10 to 12 minutes total for other vegetables. Let cool. Cut corn kernels from cobs; chop peppers, green onions, and jalapeño.
2. In a blender, whirl 1/2 the broth and corn and the sour cream, cilantro, cumin, green onions, and jalapeño until smooth. Pour into a bowl. Stir in remaining broth and corn, the lime juice and peppers, and salt and pepper to taste. Chill until cold, 1 hour or up to 1 day. Just before serving, pit, peel, and dice avocado; ladle soup into bowls and top with avocado.
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