Instructions: In large saucepan over medium heat, warm oil. Add scallions and saute until slightly softened, about 3 minutes.

Reserve 1/4 cup corn, 1/4 cup chopped tomatoes and 2 tablespoons diced yellow pepper. Add remaining corn, tomatoes and yellow pepper to pan and saute until slightly softened, about 3 minutes. Add chicken stock and basil, increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer slowly, uncovered, about 10 minutes. Remove and discard basil leaves.

Puree soup with hand blender or in batches in blender or food processor. Pass through food mill or sieve, pressing against solids to extract essence. Stir in cream, salt and pepper to taste, and hot-pepper oil. Taste for seasoning. Let cool, cover and chill at least 3 hours.

Immerse reserved corn and yellow pepper in boiling water for about 2 minutes.

Drain, let cool, cover and chill. (Note: Soup and garnish can be prepared to this point, and kept refrigerated, up to a day in advance.)

To serve, taste soup for seasoning. Garnish with sour cream, chopped basil and reserved tomatoes, yellow pepper and corn.

Serves 6 to 8

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