Living Corn Chowder

On the way home from the gorge last weekend we picked up some peaches and some beautiful fresh corn.  Ours isn't quite ready in the garden.  I made a very fresh, lively corn chowder.  It's called living corn chowder because this is a cold, raw vegetable soup.   It's a  very refreshing summer treat. Most of the other ingredients were grown in my garden.

This recipe is a variation of Aiyah's Garden Living Corn Chowder, in the Blossoming Lotus, Vegan World Cuisine Fusion Cookbook.

Filtered water
3 cups fresh corn
1 C avocado
¼ cup diced fennel bulb
¼ cup diced onion
1 Tbl Shoyu, or to taste
1 tsp Ginger, peeled & minced
1 tsp Garlic, peeled & minced
1 tsp Sea salt, or to taste
1 tsp Fresh jalapeño, seeded & diced
¼ tsp black pepper
2 tsp Cilantro, minced
½ cup Red bell pepper diced

Place 2 cups of corn and all remaining ingredients except cilantro and red bell pepper in a blender and blend until smooth.  Add the remaining corn, bell pepper, and cilantro.  Serve chilled.