Chilled tomato and corn soup - bon appetit

6 servings

Ingredients

Quantity Ingredient
4 pounds Ripe tomatoes, seeded, cut into 1-inch pieces
1 cup Canned vegetable broth
½ cup Fresh basil leaves
1 tablespoon Olive oil
1 tablespoon Chopped fresh thyme OR
1 teaspoon Dried
1½ Jalapeno chilies, seeded, coarsely chopped
1 cup Fresh corn kernels or frozen, thawed
2 teaspoons Balsamic vinegar
½ cup Plain nonfat yogurt
Sliced fresh basil

Directions

Combine half of tomatoes and half of each of the next 5 ingredients in blender. Puree tomato mmixture until smooth. Transfer to large bowl.

Repeat with remaining tomatoes, vegetable broth, basil leaves, olive oil, thyme and chopped chilies. Add corn kernels. Stir in balsamic vinegar. Season to taste with salt and pepper. Refrigerate soup at least 30 minutes or up to 6 hours.

Ladle soup into bowls. Swirl some yogurt into each bowl. Garnish with sliced basil and serve.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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