The sweetness of corn and Sungold tomatoes is beautifully offset by charred poblano pepper in this chilled soup recipe.

Two (12-ounce) bags frozen sweet corn (may substitute with three (15-ounce) cans no-salt-added whole kernel sweet corn, drained, or about 5 cups fresh corn kernels) 2 cups no-salt-added or low ...

With these images on my mind, I opted to make a puréed corn soup. A little on the fancy side, it could be made in the afternoon, heated up to serve later — and not at all difficult.

Place over a high heat and bring to the boil. Reduce the heat and simmer gently for 10-12 minutes or until the chicken is cooked all the way through. Skim away any scum that may form on the surface.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the onion, red bell pepper and celery; cook for about 5 minutes, stirring occasionally, until softened but not brown.