Creamy Corn Soup
Ingredients
- 4 cups fresh yellow corn kernels
- 2 mild hatch peppers, seeded and roughly chopped
- 2 cups filtered water
- 1 cup raw cashews
- 6 tbsp high quality extra-virgin olive oil
- 1 small garlic clove, minced
- 1 tbsp chopped cilantro leaves
- 2 ripe Roma tomatoes, diced
- to taste Salt and pepper
Instructions
- In a blender, combine 3 cups of the corn with the water, cashews, olive oil, cilantro, garlic and salt and puree until smooth.
- Pour the soup into bowls. Garnish with the remaining corn kernels, tomatoes and a sprinkle of pepper, and then serve.
