Ingredients
- 2 cups chopped ripe plum tomatoes (about 14 ounces)
- 1 1/2 cups V8 vegetable juice
- 1 cup frozen corn kernels, thawed
- 2 green onions, finely chopped
- 1/4 cup chopped green bell pepper
- 2 tablespoons finely shredded fresh basil or 1 teaspoon dried, crumbled
- 2 large garlic cloves, minced
- Hot pepper sauce (such as Tabasco)
- 1/4 cup plain low-fat yogurt
- Chopped fresh basil or parsley
Directions
- Combine tomatoes and juice in large bowl. Add corn, green onions, bell pepper, 2 tablespoons basil and garlic and blend well. Season to taste with hot pepper sauce, salt and pepper. Chill at least 15 minutes and up to 2 hours.
- Ladle soup into four bowls, dividing evenly. Garnish with yogurt and chopped basil and serve.
