Fresh corn really is the only option here, so enjoy this recipe when summer corn is at its peak. Choose yellow or bicolor corn for the deepest yellow color, but know that white corn will also yield a lovely butter-yellow soup. Serve right away at room temperature, or chill for an hour or more if you want to enjoy the soup

Uncooked sweet yellow corn 2¾ cup(s), cut from about 3 large ears, divided Fresh cherry tomato(es) 1½ cup(s), orange or yellow English cucumber(s) 1 cup(s), coarsely chopped Yellow pepper(s) 1 medium, coarsely chopped Uncooked shallot(s) 1 medium, quartered Red-wine vinegar 2 Tbsp Kosher salt 1 tsp Extra virgin olive oil 2 Tbsp Chives 2 Tbsp, chopped Black pepper ¼ tsp

In a blender, combine 2½ cups corn, tomatoes, cucumber, bell pepper, shallot, vinegar, and salt; blend on high speed until smooth, about 1 minute.

Add oil; blend until slightly creamy, 30 seconds to 1 minute.

Divide soup evenly among 4 bowls. Top evenly with remaining ¼ cup corn, chives, and black pepper.

Serving size: 1 cup