Fresh tomato corn soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped ripe plum tomatoes; (about 14 ounces) |
| 1½ | cup | V8 vegetable juice |
| 1 | cup | Frozen corn kernels; thawed |
| 2 | Green onions; finely chopped | |
| ¼ | cup | Chopped green bell pepper |
| 2 | tablespoons | Finely shredded fresh basil or 1 teaspoon; crumbled |
| ; dried | ||
| 2 | larges | Garlic cloves; minced |
| Hot pepper sauce; (such as Tabasco) | ||
| ¼ | cup | Plain low-fat yogurt |
| Chopped fresh basil or parsley | ||
Directions
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.