Today's Recipe is Provided By Birds Eye® Foods

Gazpacho-Style Corn and Tomato Soup

posted by 8 years ago


1 Tbsp olive oil

1/2 cup chopped green bell pepper

1/2 cup chopped onion

1 tsp minced garlic

2 cans diced tomatoes, undrained (14.5 oz each)

12 oz tomato juice

2 tsp red wine vinegar

1/2 tsp sugar

1/2 Bag Birds Eye® Sweet Kernel Corn (1 lb), thawed (about 8 oz)

Chopped fresh parsley


Heat olive oil in a large saucepan over MEDIUM heat. Add green bell pepper, onion and garlic and cook until soft, about 5 minutes. Remove from heat and let cool. In the bowl of a food processor, add green pepper mixture and diced tomatoes. Blend until mixture is smooth, about 3-4 minutes. Pour tomato mixture back into the saucepan. Add tomato juice, red wine vinegar, sugar and corn. Bring to a boil, reduce heat, cover and simmer 30 minutes. Season with salt and pepper. Garnish with chopped parsley before serving.
For a spicy kick, add hot sauce to taste.

tags:  soups, birds eye, vegetables, vegetarian, Today's Recipe is Provided By Birds Eye® Foods Gaz
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