3 T olive oil

6 scallions, white part only, finely chopped

2 C fresh corn kernels (about 4 medium ears)

1 pint yellow cherry tomatoes, stemmed and coarsely chopped

1 sweet yellow pepper, seeded and diced into 1/2-inch pieces

6 C chicken stock

6 basil leaves

1/4 C whipping cream

Salt and freshly ground black pepper

1 tsp. hot pepper oil

Heat the olive oil in a large saucepan over medium heat. Add the scallions and saut/(c) until slightly soft, about 3 minutes.

Reserve 1/4 cup corn, 1/4 cup tomatoes, and 2 tablespoons diced yellow pepper. Add the remaining tomatoes, yellow peppers, and corn to the pan and saut/(c) for about 3 minutes.

Add the chicken stock and basil and bring to a boil. Reduce the heat and simmer slowly, uncovered, for about 10 minutes.

Remove and discard the basil leaves. Puree the soup in the pan with a hand blender or in batches in a blender or food processor fitted with a steel blade.

Pass through a food mill or strainer into a bowl, pressing against the solids to extract all of the essence.

Stir in the cream, seasonings, and hot pepper oil. Taste for seasoning. Chill for at least 3 hours.

Immerse the reserved corn and yellow pepper in boiling water for about 2 minutes. Drain, chill, and reserve.

TO SERVE: Pour the soup into bowls and garnish with sour cream, tomatoes, yellow pepper, corn, and chopped basil.ADVANCE PREPARATION: The soup and garnish may be prepared I day ahead through step 7 and refrigerated until serving.

1/2 C sour cream

Extra basil leaves, finely chopped just before serving to avoid darkening