Recipe: Chilled Corn Soup with Adobo Swirl (blender)

CHILLED CORN SOUP WITH ADOBO SWIRL

2 to 3 tablespoons extra virgin olive oil
1 cup chopped sweet onion (such as Vidalia)
3 cups frozen corn kernels
2 cups chicken broth
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
1 teaspoon adobo sauce (puree small can chipotle peppers with 2 tablespoons olive oil)
Fresh cilantro leaves

Heat olive oil in a large saucepan over medium-high heat. Add onion and saute until soft, about 4 minutes.

Add corn kernels, chicken broth, and 1 tablespoon lime juice and bring to a boil. Reduce heat and simmer until corn is just tender, about 3 minutes.
Working in batches, puree the soup in a blender or use an immersion blender to puree it in the pot until it's almost smooth.

Stir in the remaining tablespoon of lime juice and 1 cup or more of water, until the soup is consistency you desire. Season soup with kosher salt and freshly ground black pepper. Transfer to a large bowl and refrigerate for at least 2 hours or up to overnight to chill.

TO SERVE:
Whisking adobo sauce with additional tablespoon of olive oil to thin it if necessary.

Divide soup in soup plates or aperitif glasses for appetizers. Drizzle with adobo oil and sprinkle with cilantro leaves over the top.

Makes 4 servings or about 20 aperitif glasses as appetizer portion
Source: A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes by Nancy Silverton