Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 onion, chopped

　　1 tablespoon vegetable oil

　　2 cups fresh corn (cut from about 4 ears)

　　3 cups water

　　1/4 teaspoon ground cumin

　　1/2 pound tofu (preferably silken)

　　1 garlic clove, chopped fine

　　

Step 1

In a heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add corn, water, and cumin and simmer 10 minutes.

　　

Step 2

Chop tofu if not using silken. In a blender purée tofu, garlic, and all but about 1 cup soup in 2 batches, transferring it as puréed to bowl, and stir into remaining soup.

　　

Step 3

Season soup with salt and pepper and heat over moderate heat, stirring, until hot.