Cold Curried Buttermilk Soup

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Poblano chile and a trio of curry spices add complexity to a pureed corn soup. Buttermilk lends a pleasant tanginess and helps temper the heat. This soup can be made up to one day ahead and stored, covered, in the refrigerator; stir it again before serving, as it may separate while it sits. Poblano chiles vary in heat from mild to hot; you may need more or less to taste. If you like, garnish each serving with additional cooked corn kernels.

Ingredients

Makes 1 quart

1 teaspoon vegetable oil
1/2 yellow onion, finely chopped (about 1 cup)
1/2 poblano chile, seeded and finely chopped (about 1/2 cup)
1 large garlic clove, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
2 1/4 cups corn kernels (about 4 ears)
3 cups non-fat buttermilk
3/4 teaspoon coarse salt

Directions

Heat oil in a medium saucepan over medium heat. Add onion, poblano chile, and garlic; saute until onion is soft and translucent and chile and garlic are tender and fragrant, about 5 minutes.
Add coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add corn, and saute until kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.
Transfer 1 1/2 cups corn mixture to the bowl of a food processor fitted with the metal blade, and add buttermilk and salt; puree until mixture is smooth. Transfer to a large bowl or plastic storage container; stir in remaining corn mixture. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. Remove from refrigerator; ladle into bowls, and serve.

From Martha Stewart Living, July 2002