Chilled Corn Soup
Serves 4
Ingredients
- 3 tablespoons olive oil, divided
- 1 cup chopped sweet onion (such as Vidalia or Maui)
- 3 cups fresh corn kernels (cut from about 3 ears of corn)
- 2 cups low-salt chicken broth
- 2 tablespoons fresh lime juice, divided
- 1 cup (or more) water
Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add onion and cook until soft, 3-4 minutes. Add corn, chicken broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.