This one isn't super exciting, but it made for a good side, and Lord was it easy!
Can't remember where I got this one... | Serves: 2 | Cooking time: ~15 min.
1.5 cups cashew milk (or any other plant based milk)
1.5 tbsp apple cider vinegar
Kernels from 3 ears of #corn
1/2 cup basil leaves
3 scallions, roughly chopped
1 garlic clove, chopped
3/4 tsp salt
1/3 cup ice cubes
1 tbsp lime juice
EVO for garnish, optional
Add the apple cider vinegar to the cashew milk and let it sit for at least 5 minutes, as many as 10. Once that mixture has sat long enough, add it and the remaining ingredients to a blender and puree until smooth.
Strain soup through a sieve pressing down all the hard solids. Serve with garnish if you'd like. You can make ahead of time and just keep in the fridge until you're ready, which is why I freaking love chilled soups, y'all.