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Green and Red Tomato Corn Soup (pareve or meat)

Contributed by Eileen Goltz.

3 tablespoons and 1/2 teaspoon olive oil
1 onion, chopped
1 cloves garlic, minced
2 1/2 teaspoons ground cumin
6 green tomatoes, chopped
6 tomatoes, chopped
2 1/3 cups and 1 tablespoon fresh corn kernels
1 1/4 cups vegetable or chickenbroth
salt and pepper to taste

Instructions:

In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper. 

>Notes: This unique light soup utilizes end of summer veggies.