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.

　　

Ingredients

6 servings

　　2 tablespoons extra-virgin olive oil

　　2 large onions, chopped

　　2 cloves garlic, minced

　　2 large celery stalks, peeled and diced

　　2 cups water

　　2 pounds ripe tomatoes, chopped

　　1 medium potato, scrubbed and finely diced

　　2 tablespoons chopped fresh dill

　　1 teaspoon salt-free seasoning (see page 4 for brands)

　　4 large ears fresh corn

　　1/2 cup Silk creamer

　　1 1/2 to 2 cups salt-free tomato juice, as needed

　　1 tablespoon lemon juice, or to taste

　　Salt and freshly ground pepper to taste

　　Fresh herb or herbs of your choice (parsley, dill, oregano, etc.) for garnish

　　

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

　　Vegan Soups and Hearty Stews for All Seasons