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Chilled Corn and Golden Beet Soup

This chilled corn soup is made with fresh sweet corn, roasted golden beets and shiso infused oil. It's makes for a great appetizer or a light refreshing summer meal.
Course Soups & Stews
Cuisine Experimental
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Fat, Pescatarian, Vegan, Vegetarian

Ingredients

  • 2 golden beets medium
  • 2 corn ears
  • 1 Tsp shallot minced
  • 1 cup soy milk
  • 1 cup chicken vegetable broth low sodium or
  • 3 shiso green leaves (or other herbs such as thyme, mint, or cilantro)
  • to taste salt (I used about 2 tsp kosher )
  • 4 shiso green leaves minced
  • 2 olive oil olive oil

Instructions

  1. Wash the beets thoroughly, trimming any stems or roots off the top and bottom. Wrap tightly in foil and put on a baking sheet in the oven. Turn the oven on to 350 degrees F and roast for about 1 hour, or until the beets are tender. Remove them from the oven and allow them to cool. Use a sharp paring knife to peel away the beet skin then cut them into small pieces.
  2. Use a sharp knife or corn stripper to remove the kernels from the corn. Use the back side of a knife to scrape off every bit of corn and milk from the cob. Put the corn and pulp into a small saucepan and add the shallot, soy milk and stock. Cook for about 20 minutes at a bare simmer. Let it cool down to room temperature.
  3. Add the cooled beets and corn to a blender then add the shiso leaves. Be careful not to overload your blender or the top may fly off. If you're worried, just blend the soup in 2 batches. Blend on high for about 5 minutes or until the soup is smooth and frothy. Taste it and add salt as needed. Pour the soup through a sieve into a container with a lid and refrigerate until cold (preferably overnight).
  4. To make the shiso oil, just put the minced shiso in a mortar with the oil and pulverize with the pestle. Strain the oil through a fine mesh tea strainer then set aside.
  5. To serve, ladle the soup into the bowls, whisk the oil to recombine and put a few large drops in the middle of the soup.