Chilled Tomato Soup with Sweet Peas and Corn
Serves: 4
  • 12 fresh ears corn on cob
  • 2 lbs Red Sun Farmstomatoes
  • 3 garlic bulbs
  • 1small onion
  • 3 celery stalks
  • 2 oz olive oil
  • 2 qts chicken stock
  • 2 tbsp cilantro, chopped
  • Salt and pepper, to taste
  • Juice from 1 lime
  • ½ cup sweet peas
  1. Cut corn off cob.
  2. Use back of knife to scrape off milk; reserve.
  3. Reserve ½ cup of corn kernels for garnish and blanch remaining until soft; chill and reserve.
  4. Rough chop tomatoes, onion, celery.
  5. Finely chop garlic.
  6. In a pot, add olive oil, onion and celery.
  7. Cook until semi-soft, not brown.
  8. Add tomatoes, garlic and chilled corn and corn milk.
  9. Simmer for 5 minutes.
  10. Add chicken stock and bring to a simmer and cook for l hour.
  11. Add soup contents into high speed blender.
  12. Puree until smooth.
  13. Completely chill until soup is very cold.
  14. Add cilantro, blanched corn and peas.
  15. Add a squeeze of fresh lime juice and good quality olive oil.
  16. Garnish with reserved corn and peas.