Fresh idea: Use all those tomatoes and corn from the end-of-summer bounty to make this refreshing Tomato and Corn Summer Soup. Ingredients: 1 tablespoon olive oil ½ cup chopped onions 1 stalk celery, chopped 2 cloves garlic, minced 4 cups corn 4 large tomatoes, cored and chopped ¼ teaspoon cayenne pepper 1 cup water 1 teaspoon dried coriander ½ teaspoon salt ½ teaspoon pepper Instructions: 1. Sauté onion in oil in a large skillet until soft, approximately 4 minutes. 2. Add celery and cook 1-2 minutes. 3. Add garlic, corn, and tomatoes and cook another 3-4 minutes. 4. Add water and spices and simmer over medium heat, approximately 20 minutes. 5. Puree half the soup and return to the pot. 6. Season with salt and pepper to taste and serve. Nutrition Info Per Serving: (14 ounces): 200 calories, 4.5 g total fat, .5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 270 mg sodium, 36 g total carbohydrate, 6 g dietary fiber, 10 g sugars, 5 g protein
Posted on: Fri, 27 Sep 2013 15:04:18 +0000
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