Yield: 1 servings
Measure | Ingredient |
---|---|
2 cups | Chopped ripe plum tomatoes; (about 14 ounces) |
1½ cup | V8 vegetable juice |
1 cup | Frozen corn kernels; thawed |
2 \N | Green onions; finely chopped |
¼ cup | Chopped green bell pepper |
2 tablespoons | Finely shredded fresh basil or 1 teaspoon; crumbled |
\N \N | ; dried |
2 larges | Garlic cloves; minced |
\N \N | Hot pepper sauce; (such as Tabasco) |
¼ cup | Plain low-fat yogurt |
\N \N | Chopped fresh basil or parsley |
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.
Ladle soup into four bowls, dividing evenly. Garnish with yogurt and chopped basil and serve.
Serves 4.
Bon Appetit October 1992
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Converted by MM_Buster v2.0l.