This soup is simple but labor intensive. If you want to immerse yourself in the summery, sensory experience of peeling fresh tomatoes and scraping kernels off of corn cobs, you won’t regret it. This is an appealing accompaniment to a late summer meal of grilled vegetables and veggie burgers.

　　

Ingredients

6 servings

　　3 pounds flavorful tomatoes

　　4 to 6 ears fresh corn, uncooked

　　1 tablespoon light olive oil

　　1 large onion, finely chopped

　　2 to 4 tablespoons minced fresh parsley

　　Salt and freshly ground pepper to taste

　　

Step 1

Bring water to a simmer in a soup pot. Add the whole tomatoes, bring to a simmer, and cook for 1 minute. Remove from the heat and drain.

　　

Step 2

When the tomatoes are cool enough to handle, slip off the skins, chop them into bite-size pieces, and set aside.

　　

Step 3

Scrape the corn kernels off of the cobs and set them aside.

　　

Step 4

Heat the oil in the same soup pot. Add the onion and sauté over medium heat until golden, then add the corn kernels and enough fresh water to cover. Bring to a simmer. Cover and simmer gently until the corn is just tender, 5 to 10 minutes.

　　

Step 5

Add the tomatoes and parsley. Return to a simmer and cook for another 5 minutes. Remove from the heat and season with salt and pepper. Let the soup stand until just warm, and serve.

　　

nutrition information

Step 6

Calories: 123

　　

Step 7

Total Fat: 3g

　　

Step 8

Protein: 3g

　　

Step 9

Carbohydrate: 21g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 22mg

　　The Vegetarian 5-Ingredient Gourmet