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Zucchini, Corn And Tomato Soup

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Washington Post
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main-dish soups low fat nut free memorial day lunch

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Ingredients

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

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