Jun 9, 2009

* Cold Tomato Soup with Sweet Corn Sauce *

2 lbs fresh ripe tomatoes
2 tbsp olive oil
3 onions, chopped
2 garlic cloves, minced
3 celery stalks, chopped
1 potato, diced
2 cups water
1/4 cup chopped fresh basil
1/4 tbsp chopped fresh dill
1 tsp mixed dried herbs
2 cups tomato juice
1 tbsp lemon juice
Salt and pepper to taste
4 fresh corn-cobs
1/2 cup plain low-fat yogurt

Blanch, peel and chop the tomatoes.
Heat the oil in a large saucepan. Fry the onions,
garlic and celery till golden. Add the tomatoes,
potato and water, and bring to a boil.
Cover and simmer for 20 minutes. Add the basil,
dill and herbs and simmer for 5 minutes. Cool to
room temperature.
Puree till smooth. Mix in the tomato and lemon
juice, salt and pepper, and chill.
Steam the corn till tender. Scrape from the cob.
Blend with the yogurt till smooth.
Pour the soup into bowls. Top with the corn sauce
and garnish with chopped fresh basil.
Serve chilled.

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