A refreshingly delicious soup using three staples: corn, cucumber and tomato.

Serves 4


  • 2 quarts water
  • 5 ears of corn
  • 4 slices of bacon
  • 4 Tbsp. butter
  • 1 onion
  • 2 cups chopped tomatoes
  • 1 1/4 tsp. salt
  • 1 cup peeled and diced cucumber
  • 2 Tbsp. chopped mint
  • 1 Tbsp. olive oil
  • 1/8 tsp. pepper


    Active time: 30 minutes
    Total time: 55 minutes

    In a pot, bring water to a boil. Add shucked ears of corn and cook over medium-high heat until tender, 4 minutes. Transfer corn to a large bowl and, once cool, cut kernels from cobs and return cobs to pot. Simmer over medium heat until water reduces by half, 25 minutes. Discard cobs.

    Meanwhile, in a large skillet, cook bacon over medium heat until crisp, 3 minutes per side. Drain, crumble, and set aside. Pour off bacon fat and melt butter in skillet over medium heat. Add chopped onion and a pinch of salt and cook until soft, 8 minutes, then add to the pot of water along with corn kernels, tomatoes and 1 tsp. salt. Simmer until tender, 15 minutes.

    Working in batches, puree soup in a blender (filling it only halfway).

    In a bowl, combine cucumber, mint, olive oil and 1/8 tsp. each salt and pepper.

    Ladle soup into bowls, top with cucumber relish and bacon, and serve.

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