Fresh tomato corn soup

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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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