Cumin-scented Tomato and Corn Soup

Total Time
30mins
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition

  • 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 14 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

Directions

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