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Chunky, colorful, and with a pleasantly sour undertone to the sweet summer corn, this mostly all-New World soup is an excellent stimulant to appetites that flag in the summer heat. Serve hot to 6-8 people as a first course.

• 1 Tablespoon corn oil
• 1 onion, finely chopped
• 5 tomatillos, husked and quartered
• 3 cloves garlic, minced
• 4 ears fresh corn, corn sliced off and divided two into equal piles
• 4 cups vegetable stock
• 3 Tablespoons cilantro, chopped
• 1 Tablespoon corn oil
• 2 large red bell peppers, diced
• 1 jalapeno pepper, chopped fine
• 1 Tablespoon sugar
• salt and pepper

Garnish: A tomato, cilantro sprigs, and green onions, chopped into a relish with lime juice

Heat 1 Tablespoon oil in a saucepan on high, then sauté the onion, tomatillos, and garlic for about 5 minutes, until softened. Stir in half the corn kernels, 3 cups of stock, and the cilantro. Heat to a boil, then purée in a blender, solids first.

Heat 1 Tablespoon oil in a large saucepan on high, then sautée the red pepper and jalapeno pepper for about 5 minutes, until softened. Pour the purée back into the pot and stir in the rest of the corn, the remaining 1 cup of stock, and the sugar. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.

Chop the tomato, cilantro, and green onion into a relish, squeezing on lime juice.

When ready to serve, ladle the soup into bowls and swirl the relish through each.