1 ear corn, husked

1 cup buttermilk

1 cucmber, peeled and seeded

1/4 cup red onion, diced

salt and pepper, to taste

2 tablespoons basil, chopped

1/4 cup tomato, seeded and diced

basil leaves, for garnish

1/4 cup fresh crabmeat *optional


Cut off the kernels of com and place in a food processor or blender, reserving 1/4 cup of kernels for later.

Add 1/2 cup of buttennilk to the com and process or blend until a puree is fonned. Press through a strainer and discard the kernel skins.

Dice the cucumbers and place half in the food processor. Process with the remaining buttermilk and add to the buttennilk-com mixture.

Add the reserved com kernels and cucumbero to the com-buttennilk mixture. Taste and season with salt and pepper, as needed.

Add the red onion and chopped basil. Refrigerate until cold, about 2 hours.

Ladle into bowls and garnish each with I tablespoon of chopped tomato and fresh basil leaves. Note: Garnish each bowl with 2 Tablespoons fresh crab meat, if desired.

Serves 2



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