Name: Fresh Tomato Corn Soup
Yield: Serves 4
Ingredients: 2 cups chopped ripe plum tomatoes (about 14 ounces); 1 1/2 cups V8 vegetable juice; 1 cup frozen corn kernels, thawed; 2 green onions, finely chopped; 1/4 cup chopped green bell pepper; 2 tablespoons finely shredded fresh basil or 1 teaspoon dried, crumbled; 2 large garlic cloves, minced; Hot pepper sauce (such as Tabasco); 1/4 cup plain low-fat yogurt; Chopped fresh basil or parsley

Recipe information

Yield
Serves 4

Ingredients

2 cups chopped ripe plum tomatoes (about 14 ounces)

1 1/2 cups V8 vegetable juice

1 cup frozen corn kernels, thawed

2 green onions, finely chopped

1/4 cup chopped green bell pepper

2 tablespoons finely shredded fresh basil or 1 teaspoon dried, crumbled

2 large garlic cloves, minced

Hot pepper sauce (such as Tabasco)

1/4 cup plain low-fat yogurt

Chopped fresh basil or parsley

Preparation

Step 1
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.
Step 2
Ladle soup into four bowls, dividing evenly. Garnish with yogurt and chopped basil and serve.

TagsCold Soup Soup Soup/Stew Plum Tomato Tomato Vegetable Corn Main Starter Lunch Dinner Gluten Free Nut Free Vegetarian Quick Easy No-Cook Blender Summer Bon Appétit

Recipe notes

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