Speaking of corn, today's Cook the Book recipe makes good use of the vegetable—along with two of the season's other usual suspects, tomatoes and cucumbers. The contrast of colors is as pleasing to the eye as it is to the palate.
The recipe, of course, is from Patricia Wells's
Cook the Book: Chilled Heirloom Tomato, Corn, and Cucumber Soup with Fresh Cilantro
About This Recipe
- 2 pounds ripe heirloom tomatoes, cored, peeled, seeded, and chopped
- 1 tablespoon freshly squeezed lemon juice
- 1 cup raw fresh corn kernels (1 ear)
- 1 small sweet white onion, finely chopped
- Fine sea salt
- 1/2 cup peeled, diced cucumber
- 1/4 cup fresh cilantro leaves for garnish
In a food processor or a blender, combine 3 cups of the tomatoes, the lemon juice, half of the corn kernels, and half of the onion and purée. Taste for seasoning. Transfer to a large bowl and cover. Refrigerate until well chilled, at least 1 hour and up to 3 hours. Stir again before serving. Taste for seasoning. Serve in chilled shallow soup bowls, garnished with the remaining tomatoes, corn, and onion, the cucumber, and the fresh cilantro leaves.