Chilled Cucumber Soup with Sweet Corn

Cold soups are a hidden gem of summer cooking. Beat the end-of-summer heat with this creamy, tangy, full-of-flavor soup. Bonus: this soup is SO easy to make!

1 pound cucumbers, peeled, halved lengthwise and seeded

2 cups buttermilk

1 large garlic clove, peeled and smashed

2 green onions

½ jalapeño, seeded, deveined and chopped

½ cup packed mixed fresh herbs (I used mint, dill, tarragon, basil, and cilantro)

1 ear of corn, shucked, kernels sliced off

½ tsp white wine vinegar, more to taste

¼ cup olive oil, plus more for drizzling

1 Tbsp fresh lemon juice

Salt and pepper to taste

-Add cucumbers, buttermilk, garlic, green onions, jalapeño, fresh herbs, vinegar, olive oil, and salt to a blender. Blend until smooth. Add salt, pepper, and vinegar to taste.

-Eat right away or chill in the fridge until ready to serve.

-Serve in a bowl and garnish with raw corn kernels and a drizzle of olive oil.

*To save time, this can be made ahead. The longer it sits, the more the flavors develop!