Chilled Blackberry Soup With Sweet Corn, Mozzerella And Ricotta

• 1 pound blackberries
• 1 clove garlic
• 1/2 large cucumber
• 1 tablespoon thyme
• 1 tablespoon basil (packed)
• 2 teaspoons maple syrup
• 1/4 cup olive oil
• 1/4 cup sweet corn
• 1/4 cup ricotta
• 1/4 cup mozzarella
• sea salt and fresh ground pepper

1. Combine blackberries, garlic, cucumber, thyme, basil, maple syrup, and season well with salt and pepper in blender and blend until smooth. Blend on a lower setting and drizzle in olive oil. Chill for at least an hour, ideally longer (this was even better the next day!)
2. In food processor, combine corn, ricotta and mozzarella with a pinch of salt and pepper.
3. To serve, pour soup in bowls and top with a dollop of the corn/ricotta/mozzarella mixture and a sprinkle of basil.

blackberries, clove garlic, cucumber, thyme, basil, maple syrup, olive oil, sweet corn, ricotta, mozzarella, salt

Taken from food52.com/recipes/30274-chilled-blackberry-soup-with-sweet-corn-mozzerella-and-ricotta (may not work)