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Cold Corn and Pepper Soup

Cold Corn and Pepper Soup


  • 4 cups fresh corn kernels
  • 2 yellow peppers, cored, seeded, and chopped
  • 1 cup water
  • 2 cloves garlic
  • Salt
  • Pepper
  • 2 tablespoons fresh dill, chopped


  1. In a large saucepan, bring the first 5 ingredients to a boil. Reduce heat to low; simmer for 25 minutes. Transfer soup in batches to blender and whip until velvety. Pour through sieve into a bowl, pushing on sieve with back of a spoon to drain off solids. Season with salt and freshly ground pepper to taste; chill. Ladle into bowls; garnish with fresh chopped dill.


  • Nutritional information includes 1/8 teaspoon of added salt per serving.

Nutrition Information

Per serving: 101 kcal cal., 1 g fat (0 g sat. fat), 22 g carb., 3 g fiber, 6 g sugar, 4 g pro., 11 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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