To prepare soup:
Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1-2 minutes.
Combine tomatoes, onion, 2 tablespoons cilantro, and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice, and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.
To prepare cilantro yogurt:
Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).
To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.
Per serving: 128 calories
|Time:||1 hour 25 Minutes Preparation Time|
By LRP from LWL, MA
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