Author Notes
All of the freshest veggies available during the summer months combined for a refreshing but hearty soup! —Amy Lyons
Continue After Advertisement
Ingredients
-
2 cups
fresh corn kernals
-
2
bell peppers, diced
-
1
medium zucchini, diced
-
2 cups
cherry tomatoes, quartered
-
4
scallions, sliced
-
1/4 cup
chopped fresh basil
-
2
cups filtered water, or as needed
-
1 tablespoon
cider vinegar
-
1
garlic clove, minced
-
1/4 teaspoon
red pepper flakes
-
4
sun dried tomatoes, soaked in water until soft, drained
-
1
medjool date, pitted
-
2 tablespoons
nutritional yeast
-
1 tablespoon
white miso
-
sea salt to taste
Directions
-
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.
See what other Food52ers are saying.