Chilled Corn Soup With Adobo Swirl

• 3 tablespoons olive oil, divided
• 1 cup chopped sweet onion (such as Vidalia or Maui)
• 3 cups fresh corn kernels (cut from about 3 ears of corn)
• 2 cups low-salt chicken broth
• 2 tablespoons fresh lime juice, divided
• 1 cup (or more) water
• 1 teaspoon adobo sauce from canned chipotle chiles
• Fresh cilantro leaves

1. Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and saute until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes. Working in batches, puree soup in blender until almost smooth. Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
2. Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.

olive oil, sweet onion, fresh corn kernels, lowsalt, lime juice, water, adobo sauce, cilantro

Taken from www.epicurious.com/recipes/food/views/chilled-corn-soup-with-adobo-swirl-232367 (may not work)