Cold Corn And Coconut Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 cups water
• 1 jalapeno chile, seeded and minced
• 3 cups sweet corn, kernels (fresh!!!)
• 1 (14 ounce) can coconut milk
• salt
• pepper
• 1 teaspoon lemon juice

Recipe

• 1 in a large saucepan, place the water, the chile, the corn, and the coconut mulk. bring to a boil and simmer for 20 minutes.
• 2 season to taste with salt and pepper, then add the lemon juice. let cool for a few minutes.
• 3 transfer to a blender in small batches, then puree thoroughly. pour pureed mixture into a large glass bowl.
• 4 note: if you want a chunkier consistency, reserve a portion, don't blend, then add it to the pureed mixture.
• 5 cover bowl tightly with plastic wrap. refrigerate for a minimum of 3 hours, serve with crusty bread.