CHILLED CORN SOUP WITH COCONUT MILK

SERVES 4

FRESHLY PICKED SWEET CORN hardly requires any help, but there are two elements of this soup that do matter: homemade Corn Stock and the addition of coconut milk. No need for cream or butter; coconut milk and avocado make the soup satiny smooth and give it an unexpected, exotic turn without adding too many ingredients.

4 tablespoons olive oil

1 leek (white and pale green parts), halved lengthwise and sliced

2 cloves garlic, minced

1 (½-inch) piece fresh ginger, minced

2½ cups fresh corn kernels (from about 5 ears)

2 cups Corn Stock (here)

½ cup coconut milk

Salt

½ avocado, pitted, peeled, and cubed

½ cup sautéed corn

Olive oil for drizzling

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the leeks, garlic, and ginger, and sweat until softened, about 5 minutes. Add the corn, corn stock, coconut milk, and salt and simmer for about 10 minutes.

Transfer the soup to a blender and process with the remaining 2 tablespoons oil until satiny smooth. Check the seasonings. Refrigerate until cold and then serve topped with the avocado, sautéed corn, and a drizzle of oil.