Cook the Book: Chilled Heirloom Tomato, Corn, and Cucumber Soup with Fresh Cilantro

20070820wells150

Course Appetizers

Ingredients in this Recipe

1 cup raw fresh corn kernels (1 ear)
1 small sweet white onion, finely chopped
1 tablespoon freshly squeezed lemon juice
1/2 cup peeled, diced cucumber
1/4 cup fresh cilantro leaves for garnish
2 pounds ripe heirloom tomatoes, cored, peeled, seeded, and chopped
Fine sea salt

Recipe Preparation

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