Sunday, August 9, 2009

Fresh Corn & Tomato Soup, Now With a Kick!

I have been making Fresh Corn and Tomato Soup for YEARS. I mean, so many years that the recipe is actually on my old web site here. But I rarely look at the recipe anymore, and I've found that it has evolved significantly and can use a revisiting.

Yesterday morning I was at the Reston Farmer's Market and talking to The Jam Lady from Crackpot Gourmet. She has recently added a bunch of spice mixes to her inventory, so she is now the Jam and Spice Lady. Anyway, we were talking about cooking and what's in season, and I lamented that there is NO cilantro anywhere this year, because the weather is so hot and muggy that it's all wilting. I was specifically sad because this is one of the few weeks when there are tomatoes and corn and cilantro (usually) and they are all peaking at the same time and therefore make the BEST fresh corn and tomato soup EVER! 

Anyway, she agreed. And then she pointed out that she had a spice mix that used a lot of cilantro--her cilantro jalapeno salsa verde. We gave it a taste and decided that it would be the perfect replacement, to both give the soup a cilantro glow but also to give it a bit of a kick!

So here it is. The revised revised and revised again version of Fresh Corn & Tomato Soup, originally from Laurel's Kitchen but now a new and kicky thing! Of course, if you want to make this, try making your own spice mix with cilantro, jalapenos, lime juice, some garlic, salt, sugar, and oil to hold it all together. Or just do the original version, and chop cilantro to mix in at the very end!

Fresh Corn & Tomato Soup, Now with a Kick!
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, pressed
2 T Smart Balance
5 ears of corn
5-7 mixed heirloom tomatoes (think 6 medium and go from there)
1 box of vegetable broth
1/2 - 1 t salt

Cilantro-Jalapeno Salsa Verde (for mixing in at the end)

Saute onion, celery, and garlic in Smart Balance until tender. Strip the corn from the cobs, and chop tomatoes coarsely. Add corn, tomatoes, broth, and salt to the sauteed vegetables, and bring to a boil. Reduce heat to a simmer and cook covered for 1/2 hour. 

Ladle into bowls and top with a dollop of the salsa to be stirred in. Or, stir in cilantro leaves, and it's ready to serve.

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