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Author Notes: This recipe makes a thick, delicious cold soup. I have been making it for years and wish I knew where I originally got the recipe. It can be changed however you want, amounts, ingredients, add fire, etc., but it will never disappoint. Only make when vegetables are at their peak. —salena
- 2 ears of corn
- 2 pounds ripe tomatoes, peeled (I do this in boiling water for a minute, coarsely chopped
- 1 medium onion,preferably red, coarsely chopped
- 2 large cloves of garlic, minced
- 2 cups cucumber, peeled and coarsely chopped
- 1 1/2 cups tomato juice
- salt and freshly ground pepper to taste
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 small zucchini, peeled
- 1 cup cucumber, finely diced
- 3 tablespoons basil, finely minced
- Prepare your corn either by shucking and boiling or heating in microwave for 5 minutes, unshucked. You can also use leftover corn. Drain and cool and cut kernels off cob. There should be about 1 cup.
- Put the tomatoes into a food processor or blender (I prefer the blender), followed by the onion, garlic, coarsely chopped cucumber and tomato juice. In a blender you will need to do it in 2 steps/ Blend thoroughly and pour into a large bowl. Add salt and pepper and stir in oil and vinegar.
- Cut the zucchini into fine dice and add it, followed by the corn, diced cucumber, and basil. Adjust your seasonings. Chill for at least a couple of hours. This keeps at least a couple of days but you might need to add more basil, salt, and pepper.
- This recipe was entered in the contest for Your Best Warm Weather Soup