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–+ servings

Chilled sweetcorn kefir soup

Prep Time 15 minutes
Chilling time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Print the recipe

Ingredients

Soup

  • 850 g fresh sweet corn kernels Weigh after cutting the kernels from the cobs (about 5–6 cobs). If using frozen corn, cook as directed on the packet, drain and spread in a shallow container. Refrigerate promptly and let it cool completely before blending. Allow extra time for cooking and cooling.
  • 750 g plain milk kefir Use cold, unsweetened kefir; one and a half 500 g bottles.
  • 5 spring onions Roots removed.
  • 2 sprigs of fresh sweet basil Leaves from 2 sprigs for the soup, plus extra leaves for the topping.
  • 2 garlic cloves Peeled.
  • 1 tsp fine salt Taste and adjust after chilling.

Garnish

  • 150 g cherry tomatoes Halve just before serving.

You will need

  • Blender
  • Knife and chopping board
  • Colander with ordinary drainage holes
  • Large bowl and a cover

Instructions

  • Rinse the fresh corn, spring onions, sweet basil and tomatoes under clean running water before cutting.
  • If using whole cobs, cut off the kernels and weigh out 850 g.
  • Roughly chop the trimmed spring onions and peeled garlic.
  • Pick the basil leaves for the soup, setting the extra leaves for the topping aside.
  • Blend the corn, kefir, spring onions, basil leaves for the soup, garlic and salt until smooth, working in batches if needed to avoid overfilling the blender.
  • Strain the soup into a large bowl, discarding the residue: a colander keeps it thick and rustic, a fine sieve makes it silkier.
  • Refrigerate the soup, covered, for at least 2 hours or overnight, until thoroughly cold.
  • Halve the cherry tomatoes just before serving.
  • Serve in four shallow bowls, topped with the tomatoes and reserved basil leaves.

Storage and safety

Keep the soup covered and refrigerated at 4°C (40°F) or below until serving. Eat by the next day and before the kefir’s use-by date or any shorter after-opening limit on its label. Discard soup left at room temperature for more than 2 hours, or 1 hour above 32°C (90°F).