Chilled Corn, Peach and Basil Buttermilk Soup

  • serves 8
Anna Olson
Anna Olson

This soup is great to pack up in mason jars and take on a picnic. Buttermilk is thick, tangy and rich, but also very low in fat, so this is a wholesome soup.Photo by Michael Mahovlich. Adapted from 'Anna & Michael Olson Cook at Home' (Whitecap Books), 2005.

71 Ratings
Directions for: Chilled Corn, Peach and Basil Buttermilk Soup


2 Tbsp extra virgin olive oil

½ cup finely diced onion

2 cup corn, freshly cut from the cob

1 cup peeled and sliced fresh peaches (about 2 small peaches)

1 cup fresh basil leaves

4 cup buttermilk

1 Tbsp honey

coarse salt and ground black pepper


1. In a sauté pan over medium heat, add the oil and onion. Sauté the onion for 5 minutes until translucent, then add the corn. Sauté until the corn is tender and yellow, about 3 minutes. Remove this from the heat and cool to room temperature.

2. Using a blender or food processor, blend 2/3 of the corn mixture with peaches and the basil leaves. Pour in the buttermilk while blending and add the honey. Pour the soup into a bowl and stir in remaining corn mixture (for texture). Season to taste and chill completely before serving, at least 4 hours. Taste after chilling, to see if the seasoning needs to be adjusted. If you wish, you can garnish soup with a peach slice and a basil leaf.

See more: Soup, Vegetables, Herbs, Easy, Main, Lunch, Dinner

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