This summer vegetable soup checks all the boxes. It’s cold, tangy, slightly sweet, light, and refreshing.
Zucchini and corn are summer vegetables that belong together. I like to grill them and show off their intrinsic sweet and mellow flavors. Sometimes I don’t have the time for setting up the grill, so I rely on high heat roasting the vegetables. This is best done in the early morning, so your kitchen stays cool the rest of the day. Also, you need time to let the soup cool.
Don’t worry if the vegetables seem crowded on the pan. As they roast, they shrink. Make sure to turn them once while they are roasting, so they are evenly cooked. Adding the fresh basil leaves after the vegetables have roasted brings out the basil’s sweet and savory herbal qualities.
The corn acts as a natural thickener. You can control the desired thickness by adding more or less stock. Use a blender for best results. If you don’t have a blender, you can use an immersion blender and transfer the vegetables into a large bowl first. Make sure when you use it to always keep the wand on the bottom of the bowl when pureeing so it doesn’t splatter all over.
Once the soup has chilled, you will notice it has thickened. Buttermilk is added to balance the sweetness of the vegetables and help thin the mixture. The corn and basil topping adds a pretty and tasty finishing touch.
Serve the soup in small glass bowls. You can also serve it as main course soup by adding chopped shrimp or crabmeat to garnish. I like to accompany this soup with a chilled rosé.
Cold Zucchini and Corn Buttermilk Soup
Serves 6 to 8
For the Soup
