This delicious garden to table recipe will have you going back for seconds. Packed full of fresh ingredients and lots of flavor its my favorite summer soup recipe! Read on to see the recipe and how to make it!

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RECIPE

INGREDIENTS

1 medium onion (chopped)

3 cloves of garlic ( minced)

4 cups vegetable broth

4-5 ears of corn (about 4 cups)

4-5 large yellow tomatoes (about 4 cups)

1 Tbs garlic powder

1 tsp smoked paprika

1 tsp salt

1 can coconut cream ( not coconut milk, the cream is richer. Or two cups of cashew cream)

DIRECTIONS

In a saucepan sauté onions and garlic until onions translucent( about 5 min)

Add chopped tomatoes and corn kernels, mix well, and let simmer for 25 min.

Blend soup in a high powered blender and transfer back to saucepan.

Add the coconut Cream.

Serve with chopped chives

Soup may be served hot or cold as a gazpacho

May use frozen corn instead of fresh corn

May use Cashew cream or other plant-based cream, but the coconut cream definitely makes quite rich and tasty

Serves 4-6

Cashew cream = 1 cup cashews soaked overnight. Blend with 2 cups of water 1/2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder.
You may also use regular red tomatoes for this recipe. It just won’t be as yellow:)

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