Chilled Corn Soup

Making this for dinner tonight. Light, refreshing, and easy, as summer cooking should be.
  1. 1.
    In a blender, combine the kernels of 3 cobs of corn, 1 handful of fresh cilantro leaves, 1 clove smashed garlic, 3 chopped scallions, and 1 1/2 cups crushed ice.
  2. 2.
    Add 1 cup water and blend.
  3. 3.
    Stream in 2 tablespoons extra-virgin olive oil as you blend.
  4. 4.
    Purée until it's totally smooth--no discernible green flecks.
  5. 5.
    Season with salt, pepper, and lemon juice to taste.
  6. 6.
    Chill until ready to serve, then pour into shot glasses or bowls.
  7. 7.
    Drizzle individual portions with a little extra olive oil just before serving.
  8. 8.
    Summer in a cup.