Thursday, December 1, 2011

Herbed Fresh Corn and Tomato Soup


  1. Fresh Tomatoes - 5-6 ripe ones, chopped roughly with the skin and seeds on
  2. Frozen Sweet corn - 150 gm
  3. Black olives - 6, pitted
  4. Garlic cloves, chopped roughly
  5. Fresh Thyme leaves - 50 gm (The dry thyme does not work well in this soup. It leaves a very soapy taste)
  6. Salt
  7. Paprika - 2 tspns
  8. Tomato Puree - 1 tspn
  9. Olive Oil - 2 tbspn
  1. In a heavy bottomed dish, heat about 1/2 tspn of oil and add the garlic.
  2. After about a min, add the tomatoes and cook till the tomatoes give off their juices and become mostly tender. 
  3. add the olives and about 30 gm of thyme and cook for another 2-3 min. 
  4. now add this mixture to your food processor and pulse for about a min or so, till everything is almost  blended and mashed. 
  5. meanwhile, in your now empty dish, add the corn and defrost it and let it cook for about 2 min
  6. add the pulsed tomato mixture to the cooked corn, cook for 2 min.  
  7. Add the remaining olive oil and cook for another min or so.
  8. Pour into your bowls and garnish with the remaining thyme leaves
Serve hot aside crackers ! 

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