Summer doesn't mean passing on soups.

Chilled soups, like this delight from Vista Verde Ranch in Colorado, help temper our summer grilling and meat-smoking habits. A cool bowl is especially welcome after a day padding about the Mount Zirkel Wilderness Area on foot or horseback or after a guided photography tour through Vista Verde’s corner of Rocky Mountain paradise.

If you can’t make it to the seasonal, all-inclusive resort, where the culinary experiences rival the available outdoor adventures, you at least have this chilled corn soup, courtesy Vista Verde Ranch.

Chilled Corn Soup

(8 servings)

6 ears corn, shucked
3 cups buttermilk
½ cup basil leaves, plus more for garnish
6 scallion stalks, roughly chopped
1 tablespoon fresh lime juice, more to taste
2 fat garlic cloves, roughly chopped
Kosher salt, to taste
½ cup ice cubes
Radish slices, for garnish
Chives, thinly sliced, for garnish
Extra-virgin olive oil, for garnish

Slice kernels off corncobs (you should have 6 – 7 cups of kernels). Discard cobs and place kernels in a blender. Add buttermilk, basil, scallions, lime juice, garlic, salt, and ice cubes to the blender and purée until very smooth. Strain mixture through a sieve, pressing down hard on the solids. Discard the leftover solids. Chill the soup 2 hours until ready to serve. Serve soup garnished with radish slices, chives, and a drizzle of olive oil.

For more information on Vista Verde Ranch or to make reservations, visit the resort’s website. All images courtesy Vista Verde Ranch.


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