| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | October 199 | 1 | servings | |
INGREDIENTS
| 2 | c | Chopped ripe plum tomatoes; (about 14 ounces) |
| 1 1/2 | c | V8 vegetable juice |
| 1 | c | Frozen corn kernels; thawed |
| 2 | Green onions; finely chopped | |
| 1/4 | c | Chopped green bell pepper |
| 2 | tb | Finely shredded fresh basil or 1 teaspoon; crumbled |
| ; dried | ||
| 2 | lg | Garlic cloves; minced |
| Hot pepper sauce; (such as Tabasco) | ||
| 1/4 | c | Plain low-fat yogurt |
| Chopped fresh basil or parsley |
INSTRUCTIONS
Combine tomatoes and juice in large bowl. Add corn, green onions, bell pepper, 2 tablespoons basil and garlic and blend well. Season to taste with hot pepper sauce, salt and pepper. Chill at least 15 minutes and up to 2 hours. Ladle soup into four bowls, dividing evenly. Garnish with yogurt and chopped basil and serve. Serves 4. Bon Appetit October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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