Thermomix chilled summer corn soup
This delicious chilled soup makes the perfect starter for a summer soiree, but works equally well paired with a thick slice of avocado on toast for a quick and casual meal. The sooner the corn is eaten after picking the sweeter it will be, so if you grow your own you are in luck! If not, look for the freshest corn and use it quickly.
This recipe first appeared in TMix+ magazine, devoted to all things Thermomix. Check it out here:
Serves 6 as an entrée
2 garlic cloves, peeled
1 shallot, peeled
100g olive oil
2 sweet corn cobs, kernels only
400g can butter beans, rinsed and drained
3 tsp sherry vinegar
1.5 tsp salt
Chilli oil, chilli flakes or fresh chilli, to serve
Place garlic and shallot in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.
Add 20g olive oil, sauté for 5 minutes, 100°C, speed 1.
Add corn, butter beans, ice, remaining 80g olive oil, vinegar, salt, puree for 1 minute, speed 9, or until smooth. Refrigerate until ready to serve.
Chilli is essential, but optional extras to serve include extra corn kernels, sour cream, yoghurt, coriander or a fresh lime wedge.