Corn and Tomato Soup

Summer in a bowl. This sunny Mediterranean soup has the sweetness of summer tomatoes as its foundation with sunny yellow corn to make you dream of leisurely summer feasts in the garden.

Makes 3-4 servings

Ingredient List:

• 2 tablespoons extra virgin olive oil
• ½ red onion or 1 shallot, peeled, diced
• Sea salt
• 1 stalk celery, diced
• 4 cups fresh or frozen corn kernels
• 3 ripe tomatoes, coarsely chopped
• 4 cups spring or filtered water
• 2 tablespoons white miso
• 2-3 sprigs fresh basil, shredded for garnish

Step By Step Instructions:

Place olive oil and onion/shallot in a medium soup pot over medium-high heat. When the onion begins to sizzle, add a pinch of salt and sauté for 1-2 minutes. Stir in celery, corn and tomatoes. Add water; bring to a boil; cover and cook over low heat for 15-20 minutes. Remove a small amount of broth and dissolve miso. Stir miso back into broth and simmer (do not boil) for 1-2 minutes. Serve garnished with fresh basil.