From July 26, 2005:  This is a great low calorie soup that originates from Mexico.  I have seen so many variations of this soup/stew. Some contain butternut squash, pumpkin, mushrooms, meat, and/or basil.  This is a perfect recipe for late summer when tomatoes, corn, and squash are so abundant.


6 ears fresh sweet corn (or 3 cups frozen corn)
3 large, very ripe tomatoes (3 lbs.) (i used canned, guesstimated amount)
2 fresh jalapeños, minced
3 Tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 large red bell pepper, seeded and chopped
3 small zucchini, sliced medium thick
1 yellow crookneck squash, cubed
1 Tbsp. ground cumin
1 qt. water
1 qt. vegetable stock
Salt to taste
Fresh black pepper, to taste
Juice from 1/2 lime
1/4 cup cilantro leaves, chopped

Shuck the corn and cut the kernels from the ears with a sharp knife. Blanch, core, and skin the tomatoes; chop coarsely in a food processor, retaining all juices (use short pulses).

Heat the olive oil in a heavy soup kettle, add the onion, garlic, and red pepper, and sauté over low heat until limp. Add the jalapeños, zucchini, squash, and cumin and sauté a few minutes, stirring the vegetables gently. Add water and stock, bring to a simmer, season with salt and black pepper, and cook over low heat about five minutes. Add the corn, lime juice, and cilantro and cook about two minutes longer, or until corn is heated through.


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