22 hours ago
Tuesday, August 7, 2012
It's 95F degrees outside. Hot and humid. Typical New Jersey summer.
Don't feel like cooking much, maybe a tomato sandwich here and there and something to throw on the grill.
This will cool you down for sure.
It's a great first course, or a nice light supper. (I have always liked the word "supper", it sounds like something special, instead of saying "dinner").
This recipe was adapted from an old 2007 August issue of Gourmet, but I made a few of my own additions and changes.
The nice thing about this dish is you can make the soup the day before and keep it chilled, and the salad can be made a few hours in advance too, so all you have to do is assemble.
Chilled Corn Soup w/ Crab & Avocado Salad (serves 4):
1 medium white onion, finely chopped
3.5 cups fresh or frozen corn kernels (or 4 ears of fresh corn)
4 cups chicken stock
4 large fresh thyme sprigs
salt & pepper
hot pepper flakes
If using fresh corn, stand up cobs, and slice downward on 4 sides with a sharp chef's knife, catching all the kernels and corn milk in a bowl.
In a large saucepan, heat olive oil and saute the onions with salt & pepper for a few minutes on medium heat until translucent. Add the stock, thyme sprigs and corn and simmer about 15 minutes, until corn is tender. Remove thyme sprigs and discard.
When cool enough, puree in the pot with an immersion blender. Taste and season with salt & pepper if needed. This is your soup and it's ready for the fridge. Chill for at least 4 hours.
Crab & Avocado Salad:
1/4 cup fresh orange juice
1/8 cup olive oil
1.5 tbsp fresh lime juice
1.5 tbsp fresh lemon juice
8 oz. of fresh lump crabmeat (pricey, but worth it!)
2 avocados, cut into 1/2 in cubes
2 tbsp minced red onion
2 tbsp chopped fresh chives
salt & pepper
Mix the citrus dressing in a bowl and add the fresh crab and avocado to the dressing with the red onion.
Gently mix together. Taste and season with salt & pepper if necessary.
In shallow soup bowls, mound a lump of the crab avocado salad in the center of each bowl, and carefully pour the chilled corn soup around the salad. Garnish with fresh chives and serve.