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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sunday lunch. From Golden Door in Escondido, California. This soup, from The Golden Door Cooks Light & Easy (Gibbs-Smith), is stocked with a gardenful of vegetables. Look for the brightest beta-carotene beauties golden corn, sunny yellow peppers, and ripe yellow tomatoes. Because the produce is raw, you're not cooking away any vitamins. Ingredients:
1 ear fresh corn, shucked and rinsed (or 3/4 cup frozen corn kernels, thawed) |
4 yellow tomatoes, seeded and finely diced |
1/2 small red onion, minced |
1/2 large yellow bell pepper, peeled, seeded and finely diced |
1/2 large cucumber, peeled, seeded and finely diced |
1/4 cup nonfat chicken (or vegetable) broth |
1 tbsp chopped fresh parsley |
2 tbsp extra-virgin olive oil |
1/4 tsp coarse salt (kosher or sea salt) |
1/4 tsp freshly ground black pepper |
1/4 cup almonds |
fresh parsley sprigs |
Directions:
1. Cut kernels off cob. (You can eat fresh corn raw; it provides crunchiness.) In a large bowl, combine corn, tomatoes, onion, bell pepper, cucumber, broth, parsley, oil, salt, and black pepper. Cover and refrigerate 2 hours. Before serving, toast almonds (10 minutes in a 350°F oven). Serve soup cold and garnish with almonds and parsley.
2. Nutritional analysis per serving (1 cup): 142 calories, 8 g fat (1 g saturated fat), 18 g carbohydrates, 3 g protein, 3 g fiber Nutritional analysis provided by Self
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