Fresh tomato corn soup

1 servings

Ingredients

Quantity Ingredient
2 cups Chopped ripe plum tomatoes; (about 14 ounces)
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

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