Both of these vegetables are at their juiciest and most flavoursome throughout summer. Their colours are so happy and sunny, I especially love the different shades and shapes of heirloom tomatoes.
Wanting to make the most of this delicious seasonal produce, I made a lovely fresh Corn and Tomato Soup, based on a recipe I found in A Diet for All Seasons, by Elson M Haas.
Fresh Corn and Tomato Soup
1/2 onion, chopped
1 stalk celery, chopped
dash cayenne pepper
1 clove garlic
1 tablespoon oil
5 ears corn (4 cups off the cob)
4 good sized tomatoes, cut up coarsely
1/2 cup water
1/2-1tspn salt
fresh coriander leaves, lightly chopped
1. Saute onion, celery, cayenne and garlic in oil in a heavy saucepan until tender.
Add corn and tomatoes, water and salt to sauteed vegetables. Bring to a boil, then reduce heat to low and simmer, covered, until corn is tender, about 1/2 hour.
2. Although the soup looks lovely and colourful, the next step is to puree it all.
3. Thin the puree out with a little more water if you wish, and season to taste.
3. Stir in coriander leaves and serve!
