Friday, May 20, 2016

summer tomato soup with shrimp, zucchini, and corn

I found this in a magazine last summer and I loved it. I've decided poblanos are my favorite pepper. They're not too hot, but because of them and the onions/garlic you only need to add salt and pepper for seasoning.

Here's a link to the original recipe.


  1. 2tablespoons olive oil
  2. 2poblano peppers, seeded and chopped
  3. 1large onion, chopped
  4. 3cloves garlic, sliced
  5. Kosher salt and black pepper
  6. 2small zucchini, chopped
  7. 128-ounce can diced tomatoes
  8. 1pound raw medium peeled and deveined shrimp
  9. 2cups fresh (from 4 ears) or frozen corn kernels, thawed


  1. Heat the oil in a large pot over medium-high heat.
    Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper.
    Cook, stirring, until softened, 10 to 12 minutes.
    Add the zucchini and tomatoes (and their juices).
    Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.
    Add the shrimp, corn, and 3 cups water. Bring to a simmer.
    Cook, stirring occasionally, until the shrimp are white throughout
    and the corn is tender, 5 to 6 minutes.
    Sprinkle with black pepper and serve.