Today’s summertime recipe is a delicious tomato, corn, and basil soup that can go from the garden to your bowl in all of about 10 minutes. It’s fit for a raw-foods diet, and is meant to be served cold or at room temperature (though you can certainly warm it up), which makes it a perfect dinner for the warm, muggy nights of August.
It’s similar to a traditional gazpacho, so all you need is a blender. No pots, no stove. Just toss everything in and puree it; simple as that. And of course, it’s completely customizable – throw in a cucumber, some kale, a pepper, or even a peach. Experiment a little.
Now, I’m not gonna lie, it’s not the most photogenic soup out there, and it does look a little like… puke? But that shouldn’t dissuade you (even though I’m sure I just turned off a few people) – garnish it with some basil chiffonade and a cherry tomato and you’ll forget all about it. Because really, I’m not one for caring too much about how my food looks, as long as it tastes good, and this one fits the bill. Though your mouth will taste like garlic for the rest of the night, and don’t even try cuddling with anyone…
- 1 cup or so of corn (kernels from 2 ears)
- 2 large tomatoes
- 1 cup water
- Drizzle of extra-virgin olive oil
- 1-2 cloves of garlic
- 2-3 Tbsp lime juice
- Pinch of salt and pepper
- Handful of fresh basil
- Put everything into a blender, and blend on high for 15 seconds or until smooth.
- Pour into bowls to serve and garnish with something fancy-looking.
- Don't breathe near anyone else after you finish.
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