Ingredients2 cups chopped ripe plum tomatoes (about 14 ounces)1 1/2 cups V8 vegetable juice1 cup fresh corn kernels (from 1-2 ears of corn)2 scallions, finely chopped1/4 cup chopped green bell pepper2 tablespoons finely shredded fresh basil (or 1 teaspoon dried)2 large garlic cloves, mincedHot pepper sauce to tasteSalt and ground black pepper to taste1/4 cup plain yogurt or sour cream, if desiredChopped basil
Steam the corn, let cool, and cut off the kernels.
Combine tomatoes and juice in a large bowl. Add corn, scallions, green pepper, basil and garlic, and mix well. Season to taste with hot pepper sauce, salt, and black pepper. Chill thoroughly.
Ladle soup into bowls and garnish with yogurt and chopped basil, if desired. Serve immediately.
Serves 4
Click here to see the ShalomBoston.com food policy.
Traditional AshkenaziSeder Menu
Sephardic Seder MenusSeder Menu I(from Epicurious.com)Seder Menu II
Vegetarian Seder MenusSeder Menu 1(from Cooking Light)Seder Menu 2
See our review of Norene Gilletz' newest cookbookClick here to go to Norene's official website