Southwestern Corn and Tomato Soup

Name: Southwestern Corn and Tomato Soup
Yield: Makes 8 cups (2 l); 4 main-course servings or 8 first-course servings
Cuisine: Italian
Ingredients: 2 ounces (60 g) smoked slab bacon, cut into 1 x ½ x ½-inch (2.5 x 1 x 1-cm) matchstick strips; 1 small onion, cut into ½-inch (.5-cm) dice; 1 teaspoon hot red pepper flakes; Kernels from 6 ears corn; 3 cups (750 ml) Plum Tomato Purée, canned Italian plum tomatoes puréed with their juice, or sterile-pack strained tomatoes; 1 pound (450 g) firm potatoes, peeled and cut into ½-inch (1-cm) dice; ⅓ cup (60 g) diced red bell pepper; ⅓ cup (60 g) diced green bell pepper; 4 medium cloves garlic, smashed and peeled; Hot red pepper sauce, to taste; 2 medium scallions, white part only, thinly sliced across; 2 tablespoons coarsely chopped cilantro; Freshly ground black pepper, to taste; 1 tablespoon kosher salt

Preparation info

Makes 8 cups 2 l ) ;
4
main-course servings or 8 first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

For me, this is a main course, a summer delight.

Ingredients

2 ounces (60 g) smoked slab bacon, cut into 1 x ½ x ½-inch (2.5 x 1 x 1-cm) matchstick strips
1 small onion,

Europe
Asia
Italy
India
China
Genoa
Milan
Main course
Starter
Tuscany
Summer
Mediterranean
Soup
Gluten-free

Method

In a medium saucepan, cook the bacon over medium heat until it is crisp, about 20 minutes.

Stir in the onion, red pepper flakes, garlic, peppers, potatoes, tomato purée, and 1½ cups (375 ml) water.