Chilled Butter Bean Soup With Basil-Corn Relish

• 2 1/2 cups organic vegetable broth
• 2 cups shelled fresh butter beans
• 3/4 cup chopped onion
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 basil sprig
• 1 garlic clove, crushed
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh corn kernels
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon extra-virgin olive oil

1. Combine first 7 ingredients in a medium saucepan over medium heat; bring to a simmer. Cover and cook 40 minutes or until beans are tender. Discard basil sprig. Reserve 1/4 cup beans; set aside.
2. Place remaining bean mixture in a blender; add juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Cool slightly; refrigerate 2 hours or until chilled.
3. Heat a small nonstick skillet over medium-high heat. Add corn; saute 2 minutes or until browned. Combine reserved 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Divide soup evenly among 8 bowls; top with corn mixture.
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vegetable broth, butter beans, onion, salt, black pepper, basil, garlic, lemon juice, fresh corn kernels, red bell pepper, fresh basil, extravirgin olive oil

Taken from www.myrecipes.com/recipe/chilled-butter-bean-soup (may not work)