Chilled Coconut Corn Soup (Adapted from Epicurious)
2T coconut oil
1 medium onion, chopped
1 1/2 t grated ginger
1/4 t tumeric (ground)
6 ears of corn, removed from cob and cobs (about 5 1/2 c or frozen corn)
1 potato, 1/2" cubes
14oz coconut milk
zest of 2 limes
1 1/2 c water
3T lime juice
cilantro, lime wedges, coconut chips or toasted coconut for garnish
Melt coconut oil in large pot. Add onion, ginger, tumeric, and salt. Cook until onions are translucent - about 10 minutes
Add corn, cobs, potato, coconut milk, lime zest, and 1 1/2c water. Bring to a boil on high heat and then lower to a simmer. Simmer until potatoes are tender - 20-25 minutes.
Discard corn cobs. Place soup in blender add additional water if needed. Cool and then refrigerate for at least 2 hours. Stir in lime juice. Garnish as desired.
I didn't dally too much with the garnishes. I just used the coconut chips. The coconut flavor is a little subtle but the lime juice really does the trick. A nice wedge of bread and you've got a nice meal.