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Tomato and Corn Soup  
6 or 8 Large Tomatoes   
1 Large Can Tomatoes  
6 Ears Freshly Boiled Corn   
1 Small Can  
2 Cups Asparagus Juice or Stock  
1 Small Onion  
1 tsp. Salt  
2 tblspn. Olve Oil  
Pinch Cayenne
Grate corn and scrape cobs with a dull knife. Saute onion in oil until tender. Add tomatoes, asparagus juice and seasoning and bring to the boiling point. Add corn and cook until thick.
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