Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1 onion, chopped
1 tablespoon vegetable oil
2 cups fresh corn (cut from about 4 ears)
3 cups water
1/4 teaspoon ground cumin
1/2 pound tofu (preferably silken)
1 garlic clove, chopped fine
Preparation
Step 1
In a heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add corn, water, and cumin and simmer 10 minutes.
Step 2
Chop tofu if not using silken. In a blender purée tofu, garlic, and all but about 1 cup soup in 2 batches, transferring it as puréed to bowl, and stir into remaining soup.
Step 3
Season soup with salt and pepper and heat over moderate heat, stirring, until hot.
