Zucchini, Corn And Tomato Soup

More from this source
Washington Post


Add a comment


1 1/2 pounds zucchini and/or yellow squash, grated (3 medium)

1 medium red onion, grated

2 8-ounce cans cream-style corn

1 10-ounce package frozen white corn kernels, rinsed to remove any frost

2 teaspoons dried tarragon

1 28-ounce can diced tomatoes, with their juice

1 12-ounce can V-8 Juice

1 quart low-sodium chicken or vegetable broth

Splash Pernod (licorice-flavored liqueur) (may substitute dry white vermouth or dry white wine)

Extra-virgin olive oil, for garnish

You might also like

Tomato, Corn And Zucchini Salad With Brown Rice
The Year In Food
Corn And Zucchini Salad
Framed Cooks
Sweet Corn And Vegetable "Lasagna"
The Family Dinner
Grilled Summer Vegetables And Corn
Real Simple
Chopped Grilled Vegetable Salad
Pamela Salzman
Sweet Corn And Zucchini
Southern Living
Burst Tomato Galette With Corn And Zucchini
smitten kitchen
Corn, Zucchini, And PadrĂ³n Pepper Hash
Turntable Kitchen
Zucchini Pizza Crust (With Chipotle Bbq Bacon A...
Closet Cooking
Spicy Zucchini Frittata
Whole Living