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Prep
Difficulty
Easy
Time
Estimate
1 hour
Slice the corn off the cobs. Simmer the cobs. Saute the onions & corn. Shred and salt the zucchini. Blend the chili cream. Blend the corn & cob ‘broth’. Chill in the freezer. Squeeze the zucchini. Saute the dried out zucchini shreds in the butter. Add the cheese and cream to finish. Slice the tomatoes at the last minute and sprinkle with the basil and cheese. Serve altogether with the Roasted Chili Cream to drizzle on top of the chilled soup.
The sweet & earthy essence of corn is celebrated in this chilled soup. Traditional vichyssoise features potatoes and leeks. Instead we are going all American with sweet corn & sweet onions. Even the cobs are used in this simple delight. The heavy cream is completely optional.
Inspired by Julia Child’s Zucchini Au Gratin, this version skips making the veloute sauce and just drizzles a bit of cream across the top. If you want to skip the cream, you will still be satisfied with the swiss cheese and butter shredded zucchini.
An easy way to create a spicy dollop of creamy goodness. Greek yogurt or sour cream will both work. We used red roasted hatch chilies, but green ones will be tasty as well.
This luscious tomato dish is from my childhood summer dinners. Slices of the richest, juiciest seasonal tomatoes are ideal for this dish. The rest of the recipe is just a few things that are nice to sprinkle on top. Add more or less of each, to taste.
