Author Notes
Blackberries and sweet corn are the perfect pairing, and every August I try new and inventive combinations. This soup walks the line between sweet and savory, and the color is gorgeous. No standing over the hot stove either! —witchykitchen
Ingredients
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1 pound
blackberries
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1
clove garlic
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1/2
large cucumber
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1 tablespoon
thyme
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1 tablespoon
basil (packed)
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2 teaspoons
maple syrup
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1/4 cup
olive oil
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1/4 cup
sweet corn
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1/4 cup
ricotta
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1/4 cup
mozzarella
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sea salt and fresh ground pepper
Directions
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Combine blackberries, garlic, cucumber, thyme, basil, maple syrup, and season well with salt and pepper in blender and blend until smooth. Blend on a lower setting and drizzle in olive oil. Chill for at least an hour, ideally longer (this was even better the next day!)
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In food processor, combine corn, ricotta and mozzarella with a pinch of salt and pepper.
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To serve, pour soup in bowls and top with a dollop of the corn/ricotta/mozzarella mixture and a sprinkle of basil.
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