Minted Chilled Cucumber Corn and Basil Soup

Soup in summer?  Only if it is cold.  This is a cross between recipes of two of my favorite cooks - my brother-in-law, Bob and Melissa Clark of the New York Times.  Bob makes a great cucumber soup, and Melissa makes a great corn soup.  A hybrid of the two, this is a refreshing, chilled prelude to any meal, on a hot summer day.
kernels from 3 ears fresh corn
3 cucumbers
1 clove garlic
palmful fresh basil leaves
small palmful fresh mint leaves
1-1/2 cup Greek yogurt
juice of 1/2 lime
1-1/2 tsp salt

Peel the cucumbers and half lengthwise. Carefully seed the cucumbers using a tea or soupspoon. 
Slice and tip into a colander. Toss with the salt and allow to sit about 15-20 minutes.

Shake the cucumbers to drain as much as possible. Place the garlic in a blender and chop well. Add the cucumber, corn, basil, mint and yogurt, reserving 4 small basil leaves for garnish. Add the lime juice. Process until very well blended - you should only see tiny green specs.

Strain the soup in a strainer into a quart measuring cup. Stir the solids to encourage drainage, and then press the solids. You should have about a golf-ball sized mass at the end. Discard the solids and pour the soup into 4 individual soup bowl. Chill for about 20-30 minutes.

When ready to serve, drizzle with a bit of olive oil and garnish with basil leaves.

Serves 4 as an appetizer.