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Fresh Tomato-Dill Soup with Corn Salsa




Source of Recipe


Internet


List of Ingredients




1 (14.5-ounce) can reduced-sodium chicken broth, divided
1 small onion, chopped
1 clove large garlic, minced
6 large tomatoes, peeled, seeded and chopped*
2 tablespoons chopped fresh dill, divided use
1 ear of corn, husk and silk removed
1/4 cup finely chopped sweet onion (such as Vidalia or Walla Walla)
1 jalape�o chile, seeded and minced
1 tablespoon rice vinegar, or other mild vinegar
2 teaspoons extra virgin olive oil


Recipe



Combine � cup chicken stock, onion and garlic in a large saucepan. Bring to a boil, reduce heat and simmer until liquid evaporates, stirring occasionally. Pour in remaining broth, tomatoes, half the dill and return to boil. Reduce heat and simmer for 5 minutes. Pur�e mixture with a blender (regular or immersion) and season to taste with salt and pepper. Hold warm or chill.

Steam corn over boiling water until tender, about 3 minutes. Using a sharp paring knife, cut kernels from cob and place in a medium bowl along with any juices. Stir in onion, jalape�o, vinegar and oil. Season to taste with salt and pepper.
Serve soup warm or cold, topped with salsa and garnished with remaining dill.