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Epicurious

Fresh Tomato Corn Soup

3.1

(2)

Recipe information

  • Yield

    Serves 4

Ingredients

2 cups chopped ripe plum tomatoes (about 14 ounces)
1 1/2 cups V8 vegetable juice
1 cup frozen corn kernels, thawed
2 green onions, finely chopped
1/4 cup chopped green bell pepper
2 tablespoons finely shredded fresh basil or 1 teaspoon dried, crumbled
2 large garlic cloves, minced
Hot pepper sauce (such as Tabasco)
1/4 cup plain low-fat yogurt
Chopped fresh basil or parsley

Preparation

  1. Step 1

    Combine tomatoes and juice in large bowl. Add corn, green onions, bell pepper, 2 tablespoons basil and garlic and blend well. Season to taste with hot pepper sauce, salt and pepper. Chill at least 15 minutes and up to 2 hours.

    Step 2

    Ladle soup into four bowls, dividing evenly. Garnish with yogurt and chopped basil and serve.

TagsCold SoupSoupSoup/StewPlum TomatoTomatoVegetableCornMainStarterLunchDinnerGluten FreeNut FreeVegetarianQuickEasyNo-CookBlenderSummerBon Appétit
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