Friday, August 13, 2010

Chilled Cream of Corn and Cucumber Bisque with Fresh Thyme

No one can say we didn't get a real summer this year. Unlike last year's Summer That Never Was (one of the wettest on record), the summer of 2010 has been hot, hot, hot! And sunny, sunny, sunny! I'm all about heat and sun, but I admit the urge to spend time in the kitchen prepping food is strongly diminished by uncomfortable levels of humidity.

Once again, thank goodness for blenders! In this weather, the Vita-Mix has to be my top used kitchen tool. Not only can it whip up a colorful and refreshing smoothie - also known as "breakfast of champions" - in record time, it's unbeatable for creating quick and easy raw blended soups that really hit the spot when you're hungry and hot.

Here’s a delicious, sun-golden summertime soup that makes a perfect light lunch or a sweet prelude to dinner on even the steamiest of days.

The recipe owes its ultra-creamy taste and texture to a special addition: Kristen Suzanne’s Cheezy Hemp Nacho Sauce, one of my favorite all-time delicacies. (link below) I happened to have some left over from a previous meal, (cheezy spiralized zucchini & summer squash noodles). Here, it supplies a savory cream base to a sweet chilled soup. Juicy cucumber provides the liquid and fresh thyme adds unexpected depth with a peppery bite. I hope you like it!

Chilled Cream of Corn and Cucumber Bisque with Fresh Thyme
Makes two appetizer bowls or one meal-sized bowl of soup.

1-2 large organic cucumbers, peeled and diced - yielding 2 1/2 cups
1 ear organic sweet corn, kernels removed
½ cup Cheezy Hemp Nacho Sauce (click here for recipe)
1 Tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
cayenne pepper to taste (optional)

Add cucumbers, Cheezy Hemp Nacho Sauce and corn kernels to a high speed blender and puree on high speed. Add thyme and repeat briefly. Transfer soup into serving bowls and sprinkle with cayenne, if desired. Bon appetit!

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