When my garden gifts me beautiful yellow tomatoes, it’s time to create something delicious to highlight them.  This yellow tomato corn soup tastes of the bounty of summer, perfect to serve as an appetizer or entree.  Corn is pureed and pressed to remove the juice, then simmered for about 1 minute making a sweet corn cream!  Adults and kids alike will love it!

For the Soup:

• 2 cups corn kernels, from 3 ears of corn 
• 1 lb. yellow tomatoes (about 3 medium)
• 1 small yellow bell pepper, seeded and coarsely chopped (½ cup)
• Freshly ground black pepper
• Pinch of salt (optional)
  
  

For the Basil Cream:

• 2 oz. persian or english cucumber
• ¼ cup basil leaves
• 1 tsp. lemon Juice, or more to taste
• ¼ tsp. finely minced garlic, or more to taste
• ¼ avocado
• 1 TB corn soup
  
  

Make the Soup:

1- For Corn: Place the corn kernels in a blender and puree until completely smooth.  Place a colander over a bowl and pour blended corn into the colander.  With a wooden spoon, press the corn to release all its juices into the bowl.  Keep pressing until the corn puree is dry of its juice. Pour juice in a 2 quart saucepan over medium heat and stir for about a minute or two until the corn juice starts to thicken.  Makes about ½ cup cream.  Remove from heat and let cool.

2- Yellow Tomatoes:  Core and slice tomatoes into quarters, removing the core but keeping the seeds, flesh and skin.  Coarsely chop, making about 2 cups.

3- Yellow Bell Pepper:  Remove stem and seeds and coarsely chop the pepper, making about ½ cup chopped yellow bell pepper.

4- Place the tomatoes, bell pepper, and cooled corn cream and a few grindings of black pepper and pinch of salt into the blender and blend until smooth. 

For the Basil Cream:

1- Place all ingredients in a small food processor and blend until smooth.

2- Add all of the basil cream to the corn soup and mix until combined.

3- Taste and add more lemon juice, garlic, black pepper and salt as needed.

4- Chill for 30 minutes to an hour before serving.