Cold Corn Soup w/ Queso Fresco

I ran across this recipe on Skinny Taste and it was a warm soup but that seemed like too much with the heat wave we had been going through. I decided to chill it and see if it was good cold... it was great! Make sure to use fresh corn because it will give a much better corn flavor. To make it easier/cleaner there are two different methods that you can use. 1) OXO makes a corn stripper that catches all the corn. 2) Place a small bowl upside down inside of a large bowl and place the end of the corn on the smaller bowl. now when you cut the corn it will fall into the larger bowl eliminating the majority of the mess.

Enjoy this soup this weekend it is supposed to get into the eightys here so it will be the perfect temperature for a picnic and the next recipe i post will be the perfect compliment for this soup. I will post it today as well.

Ingredients

1/2 t Olive Oil

1/3 c Chopped Scallions

1 Garlic Clove

3-1/2 c Fresh Corn Kernels, Cut from the Cob (5-6 medium sized ears)

1 (6 oz) Russet Potato, Peeled and Diced

5 c Skim Milk

1 Chicken Bouillon Cube

2 T Chopped Cilantro, Divided

1/4 c Reduced Fat Sour Cream

Salt and Pepper, to Taste

3 oz (6 T) Crumbled Queso Fresco

Directions

1. Heat Olive Oil in a medium heavy pot
2. Add and Saute Scallions and Garlic for 1 minute
3. Add Corn, Potato, Milk, Bouillon, and 1 T Cilantro and bring to a boil.
4. Reduce heat, cover and simmer for about 30-35 minutes or until corn is tender, stirring occasionally.
5. Remove from heat, add Sour Cream to the soup and puree with an immersion blender. If you do not have an immersion blender, blend in two batches in standard blender.
6. Adjust taste with Salt and Pepper.
7. Chill 8 hours or overnight.
8. Serve in 6 bowls topped with remaining 1 T Cilantro and Queso Fresco
9. Enjoy!