Our garden is finally producing vegetables and herbs from the plants we lovingly set in soil back in June.  All at once I have tomatoes, zucchini and basil a plenty. 

Are you also looking for a way to make good use of late summer veggies like tomatoes and zucchini?  I have just the recipe for you.  Quick, easy and healthy. I just made this delicious soup for my kids for lunch.  Two thumbs up from all. 

Cook’s suggestion:  Try to use fresh corn, if you can.  It really gives this soup a nice crunch and texture. Tried and true.  Enjoy!

Corn, Tomato and Zucchini Soup with Basil

Makes 4 servings
Time:  About 30 minutes

A fresh-tasting late-summer veggie soup.

4 cups chicken or vegetable stock
4 ears fresh corn
2 tablespoons olive oil
1 medium onion, minced
2 cups cored, peeled and chopped tomatoes (to quickly peel tomatoes, submerge in boiling water until skin softens)
2 small (or 1 medium) zucchini, about 1/2 pound, diced
1 tablespoon minced garlic
Salt and pepper, to taste
1/2 cup minced fresh basil leaves
1 teaspoon balsamic vinegar

(1) Heat stock in a large, deep saucepan.  Strip kernels from corn.  Add the corn cobs to the saucepan (break in half if they don’t fit whole).  Simmer while preparing other vegetables. 
(2) Place the oil in a large, deep saucepot and turn the heat to medium.  One minute later, add the onion and cook , stirring, until onion begins to soften, about 5 minutes.  Add the tomatoes, zucchini, garlic, salt and pepper.  Cook for about 10 minutes, stirring occasionally.
(3)  Remove the corn cobs from the stock and add stock to the veggies.  Cook for about 5 more minutes.  Stir in corn kernels and basil.  Add the vinegar.  Taste and adjust seasonings as necessary.

Adapted recipe from How to Cook Everything by Mark Bittman.

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