-
1
Heat the oil in a soup pot.
-
2
Add the onions, garlic, and celery and saute over medium-low heat, stirring frequently, until all are golden.
-
3
Add the water, tomatoes, and potato.
-
4
Bring to a rapid simmer, then lower the heat.
-
5
Cover and simmer gently until the potato is tender, about 15 to 20 minutes.
-
6
Add the dill and seasoning, and simmer for 5 minutes longer.
-
7
Remove from the heat and allow to cool to room temperature.
-
8
Meanwhile, cook the corn until just tender, then drain and allow it to cool.
-
9
When cool enough to handle, scrape the kernels off the cobs with a sharp knife.
-
10
Combine the corn kernels with the creamer in a food processor and process until smoothly pureed.
-
11
Place in a container and refrigerate until needed.
-
12
Once the tomato mixture has cooled, puree it in batches in a food processor until smoothly pureed, then return to the soup pot.
-
13
Or insert an immersion blender into the soup pot and process until well pureed.
-
14
Add enough tomato juice to give the soup a slightly thick consistency.
-
15
Stir in the lemon juice and season with salt and pepper.
-
16
Refrigerate until chilled.
-
17
To serve, fill each serving bowl about three-quarters full with the tomato soup.
-
18
Place a ladleful of the sweet corn sauce in the center of each bowl, and garnish each serving with a sprinkling of fresh herbs.
-
19
Per serving:
-
20
Calories: 200
-
21
Total fat: 9g
-
22
Protein: 5g
-
23
Fiber: 6g
-
24
Carbohydrate: 33g
-
25
Cholesterol: 0mg
-
26
Sodium: 52mg
