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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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