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tomato-corn-soup-2 recipe

Date: Mon, 03 Apr 2000 06:38:35 -0700
From: "Justina Davies" (45rpm@chickmail.com)
Message-ID: (KGEBNLKCFECBAAAA@shared3.whowhere.com)


2 cups chopped ripe plum tomatoes (about 14 ounces)
1 1/2 cups V8 vegetable juice
1 cup frozen corn kernels, thawed
2 green onions, finely chopped
1/4 cup chopped green bell pepper
2 tablespoons finely shredded fresh basil or 1 teaspoon dried, crumbled
2 large garlic cloves, minced
Hot pepper sauce (such as Tabasco)

1/4 cup plain non-fat yogurt
Chopped fresh basil or parsley 

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 Appitit 
October 1992 
Theresa Korchynsky: Coram, New York  

kwlacto lacto