Potato-Cucumber Soup With Toasted Corn Recipe

Cooking Directions

• STEP 1.Start by peeling and chopping the potatoes and cucumbers into small pieces.
• STEP 2.In a large pot, heat some olive oil and sauté the garlic until fragrant.
• STEP 3.Add the chopped potatoes and cucumbers to the pot and cook for a few minutes.
• STEP 4.Pour in vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.
• STEP 5.Using an immersion blender, puree the soup until smooth and creamy.
• STEP 6.Season with salt, pepper, and fresh herbs like dill or parsley.
• STEP 7.In a separate pan, toast the corn kernels until golden brown and crispy.
• STEP 8.Serve the potato-cucumber soup hot or chilled, topped with the toasted corn for an extra crunch.
• STEP 9.Garnish with additional fresh herbs and a drizzle of olive oil, if desired.

Cooking Tips

• For a creamier texture, add a splash of heavy cream or coconut milk to the soup.
• If you prefer a chunkier soup, reserve some of the chopped potatoes and cucumbers before pureeing.
• To make the soup ahead of time, store it in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover soup can be reheated on the stovetop or in the microwave.
• Serve the soup as a light lunch or dinner, accompanied by a fresh salad or crusty bread.
• This soup is also great for picnics or as a refreshing appetizer for summer gatherings.