Chilled Corn Soup with Spicy Cilantro Drizzle

3 Points, Weight Watchers

Prep Time: 0:15 Cook Time: - Total Time: 1:15 Difficulty: Easy Servings: 4 Source:

Ingredients

5 cups corn kernels, or frozen baby corn kernels, thawed if frozen, divided

1 1/2 cup(s) 2% reduced fat buttermilk

2 medium scallions, white and green parts separated

3 tsp lime juice , divided

1 1/4 tsp table salt, divided

1 tsp sugar

1/2 cup cilantro

1 Tbsp olive oil

1 medium jalapeño pepper, seeded

1 pinch cayenne pepper

Directions

In a blender, purée 4 cups corn, the buttermilk, white scallion parts, 2 tsp lime juice, 1 tsp salt, and sugar until very smooth.

Set a fine-mesh sieve over a large bowl. Press the mixture through the sieve and into the bowl. (Discard any remaining solids.) Stir in the remaining 1 cup corn. Refrigerate for at least 1 hour or overnight.

In a mini food chopper, purée the green scallion parts, cilantro, oil, jalapeño, 1 tbsp water, and remaining lime juice and salt. (Or purée the ingredients in a bowl using an immersion blender.) Garnish the chilled soup with the cilantro drizzle and cayenne.

Serving size: about ¾ cup

Nutrition

3 smart points