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2 teaspoons ground cumin
2 pounds ripe tomatoes, coarsely chopped
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons chopped chipotle pepper in adobo sauce (see Note)
1 cup fresh corn kernels
1 cup ice water
2 tablespoons lime juice, or to taste
1 teaspoon kosher salt, or to taste
1 cup low-fat plain yogurt
1/4 cup chopped fresh cilantro
To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.
Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.
To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).
To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.
Yield: 4 servings
2 pounds ripe tomatoes, coarsely chopped
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons chopped chipotle pepper in adobo sauce (see Note)
1 cup fresh corn kernels
1 cup ice water
2 tablespoons lime juice, or to taste
1 teaspoon kosher salt, or to taste
1 cup low-fat plain yogurt
1/4 cup chopped fresh cilantro
To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.
Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.
To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).
To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.
Yield: 4 servings
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