Recipe - Corn Tomato And Summer Squash Soup

1 tablespoon Olive oil
2 Garlic cloves; fine chopped
1 lg Onion; chopped
5 cup Chicken broth
4 md Tomatoes; chopped
2 cup Fresh corn kernels
1 Roasted Anaheim chile or
peeled, seeded & chopped
1 tablespoon Canned mild chopped chile
4 md Zucchini; thinly cut or sliced up
One half cup Chopped fresh basil

GARNISHES
Sour cream
Cilantro; chopped

In a large deep pot, heat oil. Add garlic and onion; saute until softened.
Add chicken broth, tomatoes, corn and chile and simmer for 15 minutes. Add
zucchini and basil; simmer for 5 minutes longer. Serve hot, passing
garnishes of sour cream and cilantro.

From 1993 "Shepherd's Garden Seeds Catalog," pg. 43. Electronic format by
Cathy Harned. Submitted By CCH@SALATA.COM (CATHY HARNED) On 02 JAN 96
114815 0800

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini