Chilled Cucumber Avocado Soup with Grilled Corn
If I were to bottle summer into a perfume, basil would be a key note to that fragrance.
It would be intermingled with fresh cut grass and honeysuckle most likely, but it would definitely be in there. Also, no one would purchase that summer-inspired perfume of mine with a scent profile like that. I know my strengths, and they don’t include fragrance development.
But in all seriousness, if you start getting cranky about the sweltering, mosquito filled days that summer drops off every year as baggage, just stick your face in a pot full of basil and breathe it in. It’s a good reminder of why summer is the best. 
That’s why I was so excited this year to grow my own basil, mere footsteps from my own little kitchen. I grew some last year with moderate success, but this year I had anticipated greatness, on account of all the compost I’d accumulated.
You see, if my parents had presented me with an at-home composter as a Christmas gift 3 years ago, I would have been all like, HA HA joksters, kindly hand over my real present.
But that is the human I have become. Genuinely THRILLED when that huge box came out from hiding last Christmas morning. A legitimate product to throw all my leftover food into and wait until it rotted back to earth??
What more could a girl ask for??
The fact that I have parents who knew I would totally dig a do-it-yourself dirt machine (β βΊ) was a gift in its own right.
(I didn’t even ask them for it!)
I love the idea of composting though, honestly, because I hate wasting and we waste loads of food in America- about 40% of it, actually. That’s 20 lbs of food per month, per person that winds up in landfills.
Sad, but inspiring for me to do my part to reduce that figure- and to trek out to the mosquito battlefield that is my backyard to toss the scraps from dinner into the ol’ dirt machine.
While I find the process of horticulture beautiful and admirable and geekishly amazing (transference of life through sunlight and rain and fertilization!) I leave the heavy farming up to the professionals.
Admittedly, another non-strength of mine, which is made apparent by the graveyard of herbs strewn across my backyard.
I didn’t let it get me down, though, because that is what grocery stores are for.
This chilled cucumber and avocado soup makes the perfect canvas for those summery notes of basil (grown and purchased alike). It’s creamy, refreshing and perfect for those evenings when you’re a little unthankful for summer’s generous temperatures.
The bright, clean flavors of the soup get along brilliantly with the sweet pop of corn and the tang from a drizzle of yogurt or creme fraiche. A few twists of cracked black pepper and your spoon is ready for the plunge.
Spoon meets soup, meets mouth. Happily ever after.
The soup itself is perfectly consistent with the lazy mood of the season, and the hardest part is throwing a few ears of corn onto your grill.
The recipe makes enough corn for the soup, but I like to char up a couple extra ears while I’m at it, and repurpose for salads or stir frys later in the week.
A little planning ahead is a huge step to reducing food waste, too.
So is finishing your whole bowl of soup.
Which isn’t too difficult, in this case.
Chilled Cucumber Avocado Soup with Grilled Corn
Ingredients
- 1 english cucumber, peeled and roughly chopped
- 1 avocado
- 2 spring onions, white and light green parts
- 1 cup (or more) packed fresh basil
- 1 clove garlic (optional)
- salt, pepper
- juice from 1/2 lemon
- 2 ears organic corn
Instructions
- To a blender add cucumber, avocado, onion, garlic (if using), lemon juice, salt, pepper, and basil. Add just enough water to get the blender going, and blend until smooth. Taste and season as needed. Allow soup to chill in refrigerator for at least 20 minutes.
- Peel corn and remove silk. Drizzle with olive oil and sprinkle with salt. Add to a hot grill and cook, turning occasionally, for about 10 minutes. Remove from grill and remove kernels from corn cobs. reserve.
- Once soup has chilled, divide between 2 bowls and top with corn, onions, basil, freshly ground pepper, and drizzle of yogurt or creme fraiche.
Notes
The soup is delicious without the addition of garlic, but as a garlic lover, I cannot resist adding it to nearly everything. If you prefer a lighter soup and less pungent post-lunch breath, feel free to omit the garlic.
5 responses to “Chilled Cucumber Avocado Soup with Grilled Corn”
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This is the ultimate green soup. I am so saving the recipe for when it gets warmer here in Australia. Seriously stunning and such vivid images!
Thanks, Thalia! Satisfies soup cravings when the weather is warm!
[…] Adapted from Reclaiming Yesterday […]
Saw this recipe today, went out and bought the ingredients, whipped it up (easy) and just had a bowl!!! Delicious! I just thawed some frozed sweet corn since i don’t have a grill. I know it would be even better with the grilled corn, because it was great with regular corn. Living in Florida, this is a year round soup for me now. Thanks for the recipe.
Yay!! So glad you liked it ππ