Roasted Corn & Red Pepper Chilled Soup

INGREDIENTS

• 3 cups (750 mL) fresh corn kernels
• 2 medium red bell peppers, seeded and chopped
• 1–2 jalapeño peppers, seeded and chopped
• 2 green onions, chopped
• 2 tsp (10 mL) olive oil, plus additional for brushing
• 2 cans (14.5 oz or 284 mL each) chicken broth, divided
• ¼ cup (50 mL) sour cream
• 2 tbsp (30 mL) chopped fresh cilantro leaves
• 1 tbsp (15 mL) fresh lime juice
• 1 tsp (5 mL) ground cumin

DIRECTIONS

1. Combine the corn, bell pepper, jalapeño, green onions, and 2 tsp (10 mL) of the oil in a large bowl and toss to coat.
2. Lightly brush the Executive Nonstick Double Burner Grill with the additional oil using the Chef's Silicone Basting Brush. Heat over medium-high heat for 3–5 minutes.
3. Spread the vegetable mixture evenly over the grill pan. Cook undisturbed for 3 minutes. Stir and continue cooking an additional 3 minutes. Remove from the heat. Reserve ½ cup (125 mL) of the corn mixture in small bowl and refrigerate until ready to serve.
4. Place half of the remaining corn mixture and 1 can of chicken broth into a blender container. Cover and purée until well blended. Place the soup into a large mixing bowl. Repeat with the remaining corn mixture, chicken broth, sour cream, cilantro, lime juice, and cumin.
5. Refrigerate at least 1 hour.
6. To serve, top each bowl with 2 tbsp (30 mL) of the reserved roasted corn mixture.

Yield:
4 servings of 1.5 cups (375 mL)

Nutrients per serving:
Calories 180, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 960 mg, Carbohydrate 26 g, Fiber 4 g, Sugars 10 g Protein 6 g