Ingredients
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1/2 fennel bulb
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1 yellow pepper
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1 cup fresh or frozen corn kernels (thawed if frozen)
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2 medium carrots, peeled and roughly chopped
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1/2 cup carrot juice
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1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
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8 tbsp crumbled feta
Steps
1
Slice off and discard the bottom of the fennel bulb and cut the fennel into pieces, reserving the feathery top pieces for garnish . Remove the seeds from the peppers and cut the flesh into pieces.
2
Combine the fennel, peppers, corn, carrots and salt in a blender. Pour in the carrot juice, wine and 6 tablespoons of the crumbled feta.
3
Blend until smooth and chill in refrigerator for at least 30 minutes. Serve cold and garnish with the remaining feta and fennel fronds.
Tips
Need to serve immediately? Add a few ice cubes to the soup to cool it down.
