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.
Recipe information
Yield
Makes 4 servings
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
Preparation
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.
Nutrition Per Serving
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
