Raw Corn and Red Pepper Soup

 
3 cups cut corn, divided
2 cups water
1 T. tamari, soy sauce, or Bragg Liquid Aminos
1/4 t. salt
1/8 t. freshly ground black pepper
3/4 cup red pepper, destemmed, deseeded, and finely diced
2 T. freshly chopped cilantro
2 T. freshly chopped parsley
 

In a food processor or blender, combine 2 cups of corn, water, tamari, salt, and pepper, and process for 1-2 minutes to form a slightly chunky puree. Add the remaining corn, along with the remaining ingredients, and process for 30 seconds to blend the flavors. Serve chilled or at room temperature.

Yield: 1 Quart

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett