Birds Eye® Gazpacho Style Corn & Tomato Soup

Birds Eye®
Birds Eye® Gazpacho Style Corn & Tomato SoupRecipe
For a spicy kick, add hot sauce. This soup is also delicious served cold on a hot summer day.
4 servings

Ingredients

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1 tablespoon olive oil
1 1/2 cups Birds Eye® Pepper Stir Fry
1 teaspoon minced garlic
1 can (28 oz) diced tomatoes, undrained
12 ounces low sodium tomato juice
2 teaspoons red wine vinegar
1 pinch sugar
1 bag (12 oz) Steamfresh® Super Sweet Corn, cooked according to package directions

Preparation

Prep: 10 Minutes
Cook: 20 Minutes

1. Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add pepper stir fry and garlic and cook until soft, about  5 minutes. Remove from heat and let cool

2. Add peppers and tomatoes to the bowl of a food processor. Blend until smooth.

3. Pour pureed tomatoes into a large saucepan. Add tomato juice, red wine vinegar, sugar and corn. Bring to a boil, reduce heat, cover and simmer 15 minutes. Season with salt and pepper, if desired.

Serving Suggestion: For a spicy kick, add hot sauce to soup. This soup is also delicious served cold on a hot summer day.

 

Created date

January 2012