INGREDIENTS
2 ripe tomatoes*, seeded and chopped
3 cups chicken or light vegetable broth
1 tablespoon of fresh lime or lemon juice
2 ears fresh corn kernels (or 1-11/2 cups of kernels — can use frozen)
1/2 teaspoon of dried rosemary, crushed (or 1 tablespoon fresh leaves, finely chopped)
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DIRECTIONS
I have to include this recipe even though it is a hot soup, because our tomatoes and sweet corn are so perfect right now.
The key to this soup is to keep the tomatoes from breaking up. It should be a soup with tomatoes in it, not a tomato soup. A light soup that celebrates fresh corn and tomatoes.
Cut corn from cob. Core, seed and chop tomato into 1/4 inch chunks, catch any juice. Bring broth to a boil with 1/2 of rosemary, add corn and tomato and reduce to simmer until corn is tender (about 5 minutes). Remove from heat, add lime juice and rest of rosemary. Serve and enjoy.
*Meaty tomatoes like Roma work best. |
