Fresh corn tastes magical, barely cooked and cut from the cob it has an almost grassy sweet lightness that is otherwise totally lost and catapults it far, far away from possible associations with chicken feed. It only needs a minimum of dressing (butter & salt; lime & chilli; epazote) or other ingredients as company to shine like in this perfect summer salad or today’s soup. This simple dish has become an instant hit at supper time with even the most demanding of customers (small Michelin testers, only ‘slightly’ less well-mannered) and is my go-to summer soup this year.
What I originally only intended for the children is a real winner for all of us when the temperatures are high and even the thought of dinner feels like a lead weight in the stomach. Basil gives it a deserved kick and apart from salt & pepper there is no other seasoning necessary. Served lukewarm or even cold like a Gazpacho it transports well in a Thermos for a picnic or beach/pool day and can be spooned (in it’s thicker version) or sipped from cups.
Measurements or proportions are intentionally given in a lackadaisical way since the sizes of these veg can vary and I tend to use the stuff I’ve got in my veg box and anyway, who wants to fuss about a soup on a hot day?
More summer soups & salads: corn-tomato-basil salad; pea shooter, chickpea salad with cucumber, tomatoes & peppers, broad bean bruschette, lettuce cups with red pepper-lentil balls;
Sweet corn-zucchini-tomato soup
2-3 ears of sweet corn
1 zucchino / courgette
3-6 tomatoes or 1/3 bottle tomato passata
chicken or vegetable stock
Cut the corn of the cob and chop all other ingredients. Place in a saucepan with a little chicken stock to taste and cook for the briefest of time, maybe 10 minutes. Season, add freshly torn basil, puree and pass through a sieve to get rid of all the corn kernel skins for a smoother soup. Serve a thicker puree/soup for small babies and a thinner version for more adult eaters at room temperature or even cooled.