Chilled Butter Bean Soup with Basil-Corn Relish

To prepare 2 cups of peeled beans, you will need approximately 1 1/2 pounds of cream bean pods. You can replace it with fresh Lima beans
Combine the first 7 ingredients in a medium saucepan over medium heat; bring to a boil. Cover and cook for 40 minutes or until the beans are tender. Discard the basil sprig. Reserve 1/4 cup beans; set aside.Place the remaining bean mixture in a blender; add the juice. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Allow to cool slightly; refrigerate for 2 hours or until cool.Preheat a small nonstick skillet over medium-high heat. Add the corn; simmer for 2 minutes or until lightly browned. Combine the remaining 1/4 cup beans, corn, red pepper, chopped basil, and oil in a small bowl. Spread the soup evenly over 8 plates; top with the corn mixture.