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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups chopped ripe plum tomatoes (about 14 ounces) |
1 1/2 cups v8 vegetable juice |
1 cup frozen corn kernels, thawed |
2 green onions, finely chopped |
1/4 cup chopped green bell pepper |
2 tablespoons finely shredded fresh basil or 1 teaspoon dried, crumbled |
2 large garlic cloves, minced |
hot pepper sauce (such as tabasco) |
1/4 cup plain low-fat yogurt |
chopped fresh basil or parsley |
Directions:
1. 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.
2. Ladle soup into four bowls, dividing evenly. Garnish with yogurt and chopped basil and serve.
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