Fresh Corn and Pepper Soup
This is a great summer recipe for using produce fresh from the garden (or farmer's market).30 m 2
- 3 c. corn kernels (about 4 ears), divided
- 1 tsp. loose green tea of choice
- 1 c. hot water
- 1 c. cold water
- 1 tbsp. tamari sauce
- 1 bell pepper (any color), cut into chunks
- 2 tbsp. chopped fresh parsley (preferably flat-leaf)
- 2 tbsp. chopped cilantro
- salt and pepper to taste
Brew tea in hot water and steep 5 min. Strain and allow to cool completely.
Combine 2 c. of corn with the water, brewed tea, and tamari in a food processor or blender. Process for 1 min. or so until you get a somewhat chunky puree. Add the bell pepper, herbs, and remaining corn and process for another 30 seconds. Add salt and pepper to taste, then process for another 10 seconds or so to blend in the seasonings. Heat and serve immediately, or store in an airtight container in the refrigerator for 1-2 hours and serve chilled.
Servings suggestions: top with halved cherry tomatoes, shelled edamame, or jalapeno pepper