Comments on: chilled corn and cucumber soup

By: radish

radish — Mon, 11 Aug 2008 19:10:47 +0000

hi Gerry, sorry to be getting so late to you on this… comment spam is attacking me and i have been digging self out of it. You don’t cook the corn, just cut it off the stalk. And I would not use frozen or canned corn here – the soup will really lose its fresh corn quality if something other than corn on the cob is used. It’s a good soup to make this time of year, when corn is in season. Hope this helps.
~SR

By: Tom Cramer

Tom Cramer — Mon, 11 Aug 2008 18:21:26 +0000

I made this recipe for 60 people at a recent family reunion (multiplying the recipe by 20). However, because the early August corn was so sweet, I halved the cucumber and lime in the recipe. I also added a half cup of sour cream (times 20 of course). It was the perfect starter for a summer, outdoor banquet and everyone raved about it.
Question: In the directions, it is written: “But the corn.” Should this be “Cut the corn?” (I hope other chefs understand that the corn cob should be milked (scraped) as well).

By: gerry in georgia

gerry in georgia — Sun, 03 Aug 2008 20:05:55 +0000

Ok call me stupid ,,,but keep in mind this is a first for me,,,but do you cook the corn first and can you use canned corn or frozen corn?
LEARNING ALONG THE WAY!
THANKS FOR YOUR HELP,
Gerry

By: radish

radish — Wed, 09 Jul 2008 22:54:28 +0000

Hi Jen, I would actually add tomatillo too, but keep the lime – I just love lime in the summer!
Carly – i’m SO glad you liked the soup — i think it’s definitely a keeper and so easy!

By: Carly

Carly — Wed, 09 Jul 2008 20:55:23 +0000

I just slurped the last of this for lunch– it was delicious. I love when you read a recipe on a blog, get off the train to see the farmers table with corn and cucumber right in front of you, and know what you will be having for dinner. With a salad (and a piece of blueberry buckle afterwards), it was the perfect summer meal. Thanks for sharing!

By: CHRIS

CHRIS — Sat, 05 Jul 2008 23:40:02 +0000

THE CUCUMBER LYNDIA WAS ASKING ABOUT IS CALLED AN ENGLISH CUCUMBER

By: robin

robin — Thu, 03 Jul 2008 16:01:03 +0000

Ooo I can’t wait to try this soup… maybe I’ll make it for a picnic tomorrow!

By: Jen

Jen — Fri, 27 Jun 2008 17:41:28 +0000

I made a similar soup a while back with buttermilk and cumin–but no corn, which would have made it perfect. I’ll have to try it again, combining it with some of your recipe. Also, what about substituting a tomatillo for the lime? I try tossing those into as many summer recipes as possible.

By: radish

radish — Fri, 27 Jun 2008 13:48:24 +0000

Debs, to the extent that is possible I try to use daylight – it’s easier now because it’s summer and if I cook at night, I can still catch some natural light. However, in most cases, I rely on my trusty speedlight SB 600 (or was it 400?) Anyway, a good flash will do a lot of good for a picture. As for yogurt, yes, I think that might work quite well – I kept dairy out of it, as my boyfriend is lactose intolerant, but I would have added something dairy otherwise!! Thank you for the compliment – you are very kind.

By: Debs

Debs — Fri, 27 Jun 2008 08:30:14 +0000

I’m betting this would be great with plain yogurt in it. Mmm.
I love your food pictures, by the way. How are you lighting them?
Debs
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