Although this bisque is easy to make and boasts a short list of ingredients, something about it feels special. It has an ultra-smooth texture thanks to the help of a sieve (or fine-mesh colander), and the crisp bite + acidity of pickled radishes and jalapeños play off the creaminess of the bisque.
And can we chat about that golden hue for a second? Bright, sunshiny, and warm. Shield your eyes… 
Corn Cutting Tip: I like to stand each ear of corn up in a large bowl (One at a time, of course. I’m not that talented.), and use a knife to carefully cut down the length of each ear. Once I’ve made my way around each ear, I go back and repeat to pull some of the juices and sweet corn I might have missed the first time around.
While the soup is chilling, you’ll make the quick pickled radishes and jalapeños by whisking together vinegar, turbinado sugar, and sea salt in an airtight jar. Then, add in 1 thinly-sliced jalapeño and a few sliced radishes, give it a good shake, and refrigerate until the soup is ready to serve.
Once the soup has chilled (out), ladle it into bowls, top with the pickled veggies, and add additional garnishes (e.g., a drizzle of olive oil, sprinkle of smoked paprika, fresh cilantro).
The corn lends so much sweetness and flavor that the soup is brought to life with minimal seasonings (i.e., splash of lime juice and a bit of sea salt). The pickled veggies complement the sweetness and silkiness of the soup and create an addictive quality that encourages rapid fire spoon-to-mouth motions. If you’re anything like me, I suggest arming your freshly-pressed summer whites with an extra-large napkin or two.
Find the recipe for the quick pickled vegetables here.
PrintChilled Cauliflower and Corn Bisque
- Yield: 4 servings 1x
Description
Creamy, chilled soup comes with a vibrant color and a tangy flavor from lime juice and pickled radishes and jalapeños.
Ingredients
Chilled Sweet Corn and Cauliflower Bisque:
- 1 tablespoon cold-pressed olive oil
- 1 medium yellow onion, peeled and finely diced
- 4 ears fresh sweet corn, shucked, kernels cut away, juices reserved
- 2 cups small cauliflower florets
- 2 cups filtered water
- 2 cups unsweetened plant milk, divided
- 1/4 teaspoon ground turmeric (optional, for color)
- 2 tablespoons fresh lime juice
- 1/2 to 1 teaspoon fine sea salt, to taste
Quick Pickled Radishes and Jalapeños:
- 1/2 cup white wine vinegar or apple cider vinegar
- 1 tablespoon turbinado (raw) sugar
- 1/2 teaspoon fine sea salt
- 1 medium jalapeño, thinly sliced
- 4-6 radishes, thinly sliced
Toppings and Garnishes:
- Fresh cilantro leaves
- Smoked paprika
- Drizzle of cold-pressed olive oil
- Lime wedges
Instructions
- In a Dutch oven or large stock pot, heat the olive oil over medium heat. Add the onion and sauté for 6–8 minutes, stirring occasionally, until tender and translucent.
- Add the sweet corn kernels and any juice released while cutting the ears. Sauté another 8–10 minutes, stirring occasionally, until the corn is tender and beginning to smell caramelized.
- Add the cauliflower, water, and 1 cup of the plant milk. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until the cauliflower is fall-apart tender.
- Add the remaining 1 cup of plant milk and the ground turmeric (if using). Use an immersion blender to blend the soup for about 6 minutes, until as silky smooth as possible — this takes some muscle, so be patient and blend thoroughly.
- Set a large mesh sieve or fine-mesh colander over a large glass mixing bowl. Carefully pour the blended soup through in batches, pressing with the back of a spoon to push the soup through while catching the pulp. Discard the pulp. (This step is optional but makes a noticeably silkier soup.)
- Add the lime juice and sea salt to the strained soup and whisk until incorporated. Taste and adjust with more lime juice or salt as needed. Cover and refrigerate for at least 4 hours until thoroughly chilled.
- Make the pickled vegetables: whisk together the vinegar, turbinado sugar, and sea salt in an airtight jar until the sugar and salt dissolve. Add the sliced jalapeño and radishes, seal the jar, shake well, and refrigerate until the soup is ready to serve.
- When ready to serve, whisk the chilled soup vigorously and stir in additional plant milk if needed to reach the desired texture. Divide among bowls.
- Top each bowl with the pickled radishes and jalapeños, fresh cilantro leaves, a sprinkle of smoked paprika, and a drizzle of olive oil. Serve with lime wedges on the side.
Notes
Start with 1/2 teaspoon of sea salt and taste before adding more — the corn is naturally very sweet and a lighter hand with salt lets that sweetness come through. The chill time is at least 4 hours but the bisque is even better made the day before. The pickled jalapeños and radishes are quick to make but benefit from at least an hour in the jar; they keep refrigerated for up to a week.
- Category: Side
Frequently Asked Questions
What is the best way to cut the corn off the cob for this bisque?
Stand each ear of corn upright in a large bowl and use a knife to cut down the length of the ear, going around multiple times to catch all the juices and sweet corn.
How do I make the quick pickled radishes and jalapeños for the bisque?
Whisk together vinegar, turbinado sugar, and sea salt in an airtight jar, then add thinly-sliced jalapeño and sliced radishes, shake well, and refrigerate until the soup is ready to serve.
What garnishes can I use to enhance the presentation of the bisque?
You can drizzle olive oil, sprinkle smoked paprika, and add fresh cilantro on top of the chilled bisque for added flavor and visual appeal.
