By Keith Abela – Prep time: 10min, Serves: 4 (as a starter)
A chilled summery soup with a twist, with very little preparation clean up required.
Ingredients for the soup
300g sweetcorn kernels (cooked, canned, or frozen) 3⁄4 cup coconut milk
80g fresh white bread, crust removed
40g raw spring onion, chopped
5g sugar
Salt to taste
3 sprigs basil leaves
for garnish (optional) Salted popcorn Smoked paprika
Olive oil
Method
Place all the ingredients into a blender and blend at the highest speed for 3 minutes.
Season taste and blend for an extra minute. Chill for 30 minutes.
Serve cold or below room temperature, garnish with popcorn, paprika and olive oil. and (if you’re lucky) the meat will slide out.
