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

2 ¾ cup(s), cut from about 3 large ears, divided

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