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CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS

Think of a hot summer’s day when it comes to this soup. It really does hit the spot, and being vegan and gluten-free, it is a good recipe to make if you are having guests over who may have food intolerances. The cobs of corn have a sweet flavour, too, so do not throw them away. Use them to flavour soups and stocks.

Serves: 4

Preparation time: 15 minutes

Cooking time: 40 minutes, plus chilling

3 tbsp vegetable oil

4 cobs of corn, kernels sliced off and husks retained

800ml Vegetable Stock

½ tsp table salt

100ml coconut milk

sea salt and freshly ground black pepper

FOR THE AVOCADO SALSA

1 green chilli, deseeded and finely chopped

grated zest and juice of 1 lime

1 tbsp chopped coriander

2 tbsp toasted sesame oil

2 tbsp black sesame seeds

1 ripe avocado, halved, peeled, stoned and diced

Heat 2 tablespoons of the vegetable oil in a large saucepan over medium heat. When hot, add the cobs of corn and fry them for 5–7 minutes. When golden, add the vegetable stock, bring to the boil, then reduce the heat and simmer for 20 minutes.

Remove the cobs from the stock and add three-quarters of the sweetcorn kernels and the table salt. Cook for 10 minutes, or until the kernels are soft.

Remove from the heat, add the coconut milk and blitz the soup in a blender or using a stick blender, until smooth. Season to taste (if necessary) then chill.

Heat the remaining tablespoon of vegetable oil in a medium frying pan. When hot, add the remaining sweetcorn kernels and cook for 4–5 minutes until soft. Remove from the heat and leave to cool.

Combine the chilli, lime zest and juice, coriander, sesame oil and sesame seeds in a bowl and season with sea salt. Gently fold through the diced avocado.

Divide the chilled soup between four bowls and garnish with the whole sweetcorn kernels and dressed avocado.