Even though it's a soup and the weather will eventually get too hot, it really is a good dish for summer. I brought a small bowl for lunch a few times along with half a sandwich - a nice, light but filling meal!
- 4 cups fresh corn kernels or two 10 oz. packages frozen corn, thawed
- 2 cups non-fat milk
- 1 tbs. olive oil
- 1 large onion, diced (about 2 cups)
- 1 medium red bell pepper, seeded and diced (about 1 cup)
- 1 small zucchini (about ½ lb.), diced
- 2 cups low-sodium chicken or vegetable broth
- 2 plum tomatoes, seeded and diced
- ¾ tsp. salt
- Freshly ground black pepper to taste
- ½ cup fresh basil leaves, cut into ribbons
Put 2 cups of the corn and the milk into a blender or food processor and process until smooth. Set aside.
Heat the oil in a large soup pot over medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring, until the vegetables are tender, about 5 minutes. Add the remaining 2 cups corn and the broth and bring to a boil. Add the pureed corn and the tomatoes and cook until warmed through but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.
Yields: 6 servings