This cold soup is as appealing to look at as it is to eat. Serve with fresh bread and follow with a pasta salad for a light summer meal. Use really lush, ripe (even overripe is fine) tomatoes for best results.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onions, garlic, and celery and sauté over medium-low heat, stirring frequently, until all are golden. Add the water, tomatoes, and potato. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potato is tender, about 15 to 20 minutes.
Step 2
Add the dill and seasoning, and simmer for 5 minutes longer. Remove from the heat and allow to cool to room temperature.
Step 3
Meanwhile, cook the corn until just tender, then drain and allow it to cool. When cool enough to handle, scrape the kernels off the cobs with a sharp knife. Combine the corn kernels with the creamer in a food processor and process until smoothly pureed. Place in a container and refrigerate until needed. Once the tomato mixture has cooled, puree it in batches in a food processor until smoothly pureed, then return to the soup pot. Or insert an immersion blender into the soup pot and process until well pureed.
Step 4
Add enough tomato juice to give the soup a slightly thick consistency. Stir in the lemon juice and season with salt and pepper. Refrigerate until chilled. To serve, fill each serving bowl about three-quarters full with the tomato soup. Place a ladleful of the sweet corn sauce in the center of each bowl, and garnish each serving with a sprinkling of fresh herbs.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 200
Step 7
Total fat: 9g
Step 8
Protein: 5g
Step 9
Fiber: 6g
Step 10
Carbohydrate: 33g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 52mg
