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    You are in: Home / Low-cholesterol / Cumin-scented Tomato and Corn Soup Recipe
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    Cumin-scented Tomato and Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Leslie in Texas's Note:

    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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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Stir in corn,bell pepper, lime juice, salt and pepper.
    4. 4
      Taste and correct seasonings as needed.
    5. 5
      Ladle into bowls and top with avocado slices if desired.
    6. 6
      Sprinkle with scallion tops and basil or cilantro and serve.

    Ratings & Reviews:


    Nutritional Facts for Cumin-scented Tomato and Corn Soup

    Serving Size: 1 (296 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 63.3
    Calories from Fat 7
    Total Fat 0.8 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 306.9 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 3.5 g
    Sugars 6.2 g
    Protein 2.8 g

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