Author Notes
All of the freshest veggies available during the summer months combined for a refreshing but hearty soup! —Amy Lyons
Ingredients
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2 cups
fresh corn kernals
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2
bell peppers, diced
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1
medium zucchini, diced
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2 cups
cherry tomatoes, quartered
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4
scallions, sliced
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1/4 cup
chopped fresh basil
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2
cups filtered water, or as needed
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1 tablespoon
cider vinegar
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1
garlic clove, minced
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1/4 teaspoon
red pepper flakes
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4
sun dried tomatoes, soaked in water until soft, drained
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1
medjool date, pitted
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2 tablespoons
nutritional yeast
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1 tablespoon
white miso
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sea salt to taste
Directions
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In a large bowl, combine the corn, peppers, zucchini, tomatoes, basil and scallions. Remove 1/3 of the mixture and add to a blender with the remaining ingredients. Blend until smooth, and add back to the bowl with the veggies. Let sit a few hours in the fridge to allow the flavors to develop before serving.
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