Cumin-scented Tomato and Corn Soup

"This is a quick and easy cold soup that makes use of summer's ripe tomotoes and fresh corn.Using ice cubes in the preparation cools it quickly and it's low calorie and low fat- a real plus!Vary the flavor by using cilantro one time and basil the next- we like both!Sometimes I add use a mixture of red and green bell peppers to add more color. Originally from the food section of the Houston Chronicle."
 
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Ready In:
30mins
Ingredients:
14
Serves:
4
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ingredients

  • 4 cups tomatoes, cored and coarsely chopped (about 2 pounds)
  • 6 ice cubes
  • 14 cup sliced scallion, white part only. Reserve green tops for garnish
  • 14 cup chopped fresh basil or 1/4 cup cilantro, plus more for garnish
  • 1 teaspoon minced fresh jalapeno, seeds and veins removed.Use more if you like more heat
  • 1 garlic clove, chopped
  • 1 teaspoon ground cumin
  • 1 ear fresh sweet corn, husked and kernels cut from cob (about 1/2 c.)
  • 12 cup green bell pepper, diced
  • 1 tablespoon fresh lime juice
  • 12 teaspoon salt
  • fresh ground pepper, to taste
  • 12 ripe avocado, peeled seeded, and sliced thin, for garnish (optional)
  • 2 tablespoons scallion tops, thinly sliced, for garnish
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directions

  • Combine tomatoes, ice cubes,white part of scallions, basil or cilantro, jalepeno, and garlic in a blender or food processor and process until mixture is pure'ed.
  • Sprinkle cumin into a small skillet and heat, stirring, over low heat, just until fragrant, about 45 seconds. Add to tomato mixture and transfer to a mixing bowl.
  • Stir in corn,bell pepper, lime juice, salt and pepper.
  • Taste and correct seasonings as needed.
  • Ladle into bowls and top with avocado slices if desired.
  • Sprinkle with scallion tops and basil or cilantro and serve.

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