Corn, tomato and summer squash soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | Garlic cloves; fine chopped | |
| 1 | large | Onion; chopped |
| 5 | cups | Chicken broth |
| 4 | mediums | Tomatoes; chopped |
| 2 | cups | Fresh corn kernels |
| 1 | Roasted Anaheim chile or peeled, seeded & chopped | |
| 1 | tablespoon | Canned mild chopped chile |
| 4 | mediums | Zucchini; thinly sliced |
| ½ | cup | Chopped fresh basil |
| Sour cream | ||
| Cilantro; chopped | ||
Directions
GARNISHES
In a large deep pot, heat oil. Add garlic and onion; saute until softened.
Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil; simmer for 5 minutes longer. Serve hot, passing garnishes of sour cream and cilantro.
From 1993"Shepherd's Garden Seeds Catalog," pg. 43. Electronic format by Cathy Harned. Submitted By CCH@... (CATHY HARNED) On 02 JAN 96 114815 -0800
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini