The heat wave has (sort of) made its way to San Francisco, and for the first time in longer than I can remember, I am craving fresh, raw produce. After making three batches of scones last week, I've surpassed my dairy quota and sought a way to make a creamy, satisfying chilled soup, sans cream or milk.
Summer corn is sweet and tender when eaten raw. To make use of its seasonality, I juiced corn kernels and made a milky soup starter. When blended with avocado, this soup develops a thick creaminess, plus the avocado imparts a mighty green hue. The salsa garnish provides a contrasting crunch, and the lump crab meat is a salty little bonus (however, it's also easy to leave out for vegetarians). All in all, the recipe is quick to prep and serve, keeping you and your kitchen cool when it's boiling outside. See the recipe for the chilled corn and avocado soup now.