Paired with fresh corn and a stock made from the corn cob, this refreshing and delicious soup is both a savory and sweet treat. Nutty pumpkin seeds pull everything together, making this creamy chilled soup as appetizing to your eyes as it is to your stomach. For more recipes like this, check out .
- 1 1/2 pounds asparagus, ends trimmed
- Olive oil
- 1 teaspoon salt
- Freshly ground black pepper
- 2 cobs corn
- 10 black peppercorns
- 2 cloves garlic, smashed
- 1/2 cup cilantro
- 1/2 cup toasted pumpkin seeds
- 3/4 teaspoon apple cider vinegar
- For 1 serving out of 2
- Calories 368
- Preheat oven to 400 degrees. Drizzle asparagus with olive oil and toss to coat completely. Lay on a large baking sheet in a single layer and sprinkle with 1/2 teaspoon salt and pepper to taste. Roast for 15 minutes, until tender but not mushy.
- While asparagus is roasting, use a sharp knife to cut kernels off corn cobs. Reserve kernels for garnish. Using a spoon, scrape sides of cobs into a medium-sized pot to release corn “milk” and any leftover kernels. Add 4 cups water, peppercorns, and garlic, and bring to a boil. Reduce heat and allow to simmer, covered, for about 45 minutes.
- Once stock is ready, strain through a fine mesh strainer into a blender, reserving garlic. Add roasted asparagus, cooked garlic, cilantro, pumpkin seeds, and cider vinegar. Blend until smooth. Add salt to taste. Serve chilled with generous amounts of fresh corn kernels on top.