Chilled Roasted Corn and Tuna Soup

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Chilled Roasted Corn and Tuna Soup

Tags: appetizer, 600 calories or less, stove, more than 30 minutes, tuna

rate it

Calories:

320

Total Fat:

2.5g

Protein:

25g

Total Time:

N/A

Prep Time:

N/A

Cook Time:

N/A

Yield:

4-6 servings

Ingredients

1 can (12 oz) drained or 2 pouches (5 oz or 6.4 oz each) tuna
1 1/2 tablespoons olive oil, divided
4 ears fresh corn, kernels removed or 3 1/2 cups frozen corn
1 teaspoon minced fresh garlic
1/2 cup chopped green onions
2 1/2 cups chicken or vegetables stock, divided
1 tablespoon fresh lime juice
2 teaspoons adobo sauce from canned chipotle peppers
1 teaspoon crème fraiche or sour cream

Directions

In a heavy bottom skillet, heat 1 tablespoon olive oil. Add corn and garlic; sauté on medium-high heat until corn begins to brown. Add onions and 2 cups stock; bring to a boil. Reduce heat to medium and simmer until corn is tender, about 2 minutes. Puree soup in blender until almost smooth. Add lime juice and enough of remaining stock to reach desired thickness. Salt and pepper to taste. Cover and refrigerate until chilled. In a small bowl whisk together remaining oil with adobo sauce. Fold tuna into chilled soup and swirl in crème fraiche or sour cream.