Corn, tomato and summer squash soup

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
2 Garlic cloves; fine chopped
1 large Onion; chopped
5 cups Chicken broth
4 mediums Tomatoes; chopped
2 cups Fresh corn kernels
1 Roasted Anaheim chile or peeled, seeded & chopped
1 tablespoon Canned mild chopped chile
4 mediums Zucchini; thinly sliced
½ cup Chopped fresh basil
Sour cream
Cilantro; chopped

Directions

GARNISHES

In a large deep pot, heat oil. Add garlic and onion; saute until softened.

Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil; simmer for 5 minutes longer. Serve hot, passing garnishes of sour cream and cilantro.

From 1993"Shepherd's Garden Seeds Catalog," pg. 43. Electronic format by Cathy Harned. Submitted By CCH@... (CATHY HARNED) On 02 JAN 96 114815 -0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Related recipes