This creamy-tasting chilled soup is a natural for serving as an appetizer in small glasses or as a light lunch or supper on hot summer days. The recipe comes from the Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).




  • Puree all ingredients in a blender or in a large bowl with an immersion blender. Add stock or water to reach desired consistency. Transfer to a bowl and cover surface with plastic wrap. Chill for 2 to 24 hours; stir before serving. If desired, top with finely chopped cucumber.


Corn Stock:

Slice kernels from 2 or 3 fresh ears corn (reserve corn kernels for another use). In a large saucepan, bring the cobs and 6 cups chicken or vegetable stock to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Let cool, then discard cobs. Chill, covered, 5 days or freeze up to 3 months.

Nutrition Facts

141 calories; 10 g total fat; 0 mg cholesterol; 562 mg sodium. 11 g carbohydrates; 4 g protein;