Chilled tomato and corn soup - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Ripe tomatoes, seeded, cut into 1-inch pieces |
| 1 | cup | Canned vegetable broth |
| ½ | cup | Fresh basil leaves |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Chopped fresh thyme OR |
| 1 | teaspoon | Dried |
| 1½ | Jalapeno chilies, seeded, coarsely chopped | |
| 1 | cup | Fresh corn kernels or frozen, thawed |
| 2 | teaspoons | Balsamic vinegar |
| ½ | cup | Plain nonfat yogurt |
| Sliced fresh basil | ||
Directions
Combine half of tomatoes and half of each of the next 5 ingredients in blender. Puree tomato mmixture until smooth. Transfer to large bowl.
Repeat with remaining tomatoes, vegetable broth, basil leaves, olive oil, thyme and chopped chilies. Add corn kernels. Stir in balsamic vinegar. Season to taste with salt and pepper. Refrigerate soup at least 30 minutes or up to 6 hours.
Ladle soup into bowls. Swirl some yogurt into each bowl. Garnish with sliced basil and serve.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>