Green And Red Tomato And Corn Soup

This unique light soup utilizes end of summer veggies. Serve with a few slices of a hearty whole-wheat sourdough bread spread with fresh goat cheese. Recipe yield: 4 to 6 servings INGREDIENTS • 2 tablespoons olive oil • 1 onion, chopped • 1 clove garlic, minced • 1 1/2 teaspoons ground cumin • 4 green tomatoes, chopped • 4 tomatoes, chopped • 1 1/2 cups fresh corn kernels • 7 cups vegetable broth • salt and pepper to taste DIRECTIONS 1. In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. 2. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. 3. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.