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Birds Eye® Gazpacho Style Corn & Tomato Soup

Prep time 10 mins
Cook time 20 mins
Yield 4 servings
For a spicy kick, add hot sauce. This soup is also delicious served cold on a hot summer day.


  • 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

How to Make It

  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.

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