Corn, Tomato & Summer Squash Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Garlic cloves - fine chopped
1		Onion - chopped (large)
5 cups	1185ml	Chicken broth
4 cups	250g / 8.8oz	Tomatoes - chopped (medium)
2 cups	125g / 4.4oz	Fresh corn kernels
1		Roasted anaheim chile or - - peeled, seeded & c
1 tablespoon	15ml	Canned mild chopped chile
4 tablespoons	60ml	Zucchini - thinly sliced (medium)
1/2 cup	73g / 2.6oz	Chopped fresh basil
		Garnishes
		Sour cream
		Cilantro - chopped

Recipe Instructions

In a large deep pot, heat oil. Add garlic and onion; saute until softened. Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add zucchini and basil; simmer for 5 minutes longer. Serve hot, passing garnishes of sour cream and cilantro.

From 1993 "Shepherd's Garden Seeds Catalog,"

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 116

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