4 cups fresh yellow corn kernels
2 mild hatch peppers, seeded and roughly chopped
2 cups filtered water
1 cup raw cashews
6 tbsp high quality extra-virgin olive oil
1 small garlic clove, minced
1 tbsp chopped cilantro leaves
2 ripe Roma tomatoes, diced
Salt and pepper, to taste
1. In a blender, combine 3 cups of the corn with the water, cashews, olive oil, cilantro, garlic and salt and puree until smooth.
2. Pour the soup into bowls. Garnish with the remaining corn kernels, tomatoes and a sprinkle of pepper, and then serve.
3. This can be made 2-3 hours ahead and refrigerated. Serve chilled or at room temperature.