Recipe Name Summer Soup Submitted by dbcarlson Recipe Description This soups can be served warm or chilled. Quantity 8 Quantity Unit 1.5 cups Prep Time (minutes) 60 Cook Time (minutes) 20 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 2 large Vidalia onions, coarsely chopped 8 cloves head of garlic, coarsely chopped 2 tablespoons olive oil 6 cups, cubes 4 Medium yellow squash, chopped 4 large whole (3" dia) Tomatoes, red or yellow, peeled and crushed 4 ears medium (6-3/4" to 7-1/2" long) yields corn, cooked and kernels removed 4 cups chicken broth, low sodium, and fat free Steps Sequence Step 1 Saute onions and garlic until onion is translucent. Add chopped squash, peeled crushed tomatoes and corn kernels. Cover with chicken broth and bring to a boil. Simmer about 20 minutes until squash is done. Season to taste with salt and pepper. 2 Cool soup slightly. Puree in small batches in blender or food processor.