Cooking Instructions
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Step 1
Roughly chop the
English Cucumbers (2)
and place them in a large mixing bowl. Add the
Kosher Salt (6 g)
toss, and set aside while you prepare the other vegetables, or for at least 10 minutes.
Step 2
Remove the husks from the
Tomatillos (2)
and rinse them. Trim the stems, then roughly chop the tomatillos and add them to the bowl with the cucumbers. Toss, then transfer to a blender.
Step 3
Add
Corn Kernels (305 g)
, reserving the rest for serving, along with the
Jalapeño Pepper (1)
,
Yellow Onions (80 g)
,
Garlic (1 clove)
, and
Lime Juice (2)
. Blend on high, until smooth, 30 seconds to 1 minute.
Step 4
Add
Fresh Basil Leaves (10 g)
,
Olive Oil (120 mL)
, and
Freshly Ground Black Pepper (to taste)
and blend on high for 10 seconds. Pour the soup through a mesh strainer, discarding the solids, and taste for seasonings.
Step 5
Chill the soup for at least 1 hour, or overnight, and serve cold, garnished with a drizzle of oil, the reserved
Corn Kernels (45 g)
, and torn fresh basil leaves.
