Chilled Corn Yogurt Soup


I love sweet corn in just about every variation you can come up with. This was a yummy vegetarian side dish that I served with a Mahi burger, but would be a good main dish with a salad. I was inspired by a recipe in Runner’s world but I roasted the pepper and squash and added some caramelized onions and made a couple of my own tweaks. It would be great warm as well if you don’t have time to chill it. I could not get it smooth enough in a food processor so I used a blender.




3 ears of corn, shucked and the kernels sliced off
1-2 tablespoons olive oil
1 yellow squash, cut into chunks
1 yellow bell pepper, cut into chunks
1 sweet onion, sliced thin
1-2 tablespoons of olive oil (for onion)
1 carton greek yogurt (8 oz)
3/4 cup vegetable broth
salt and pepper to taste


Heat oven to 400, Place pepper and squash chunks on a baking sheet, drizzle with olive oil and a bit of sea salt and pepper. Roast until tender, about 20 minutes.

While vegetables are roasting, heat olive oil in a large pan. Cook onions until golden, about 15 minutes. Remove from heat.

In a food processor or blender (I ended up using the Vitamix) add all ingredients and blend until smooth. Pour into a large bowl, cover and chill until cool, about 2 hours.

This would be good with a little pesto on top for a garnish.



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