Ingredients
- 2 medium to large yellow bell peppers, roughly chopped (about 3 cups)
- 12 oz yellow cherry tomatoes, halved (about 2 cups)
- 3 ears sweet corn (kernels plus the “milk”)
- 2 teaspoons mild/sweet miso
- 2 tablespoons white balsamic vinegar
- 2 tablespoons high-quality extra-virgin olive oil
- 2 tablespoons water
- 1 tablespoon finely diced shallots (about half a medium shallot)
- 1 teaspoon kosher salt
- Zest from half a lemon
- 2 tablespoons minced herbs (cilantro, tarragon, mint, or a favorite)
- Edible flowers for garnish (optional)
Instructions
- Stir miso with a little warm water to loosen if needed.
- In a large bowl, mix olive oil, vinegar, water, shallots, salt, lemon zest, minced herbs, and miso (if not pre-mixed).
- Gently fold in the chopped yellow bell peppers, cherry tomatoes, and corn kernels with their milk.
- Let the mixture rest for about 15 minutes to marry flavors, if possible.
- Pour the mixture into a high-speed blender and blend until smooth.
- Optionally strain the soup for a silkier texture, or serve as is to retain full nutrition.
Notes
- Switch herbs as desired—cilantro, tarragon, mint, or flat-leaf parsley work well.
- Use edible flowers for garnish if desired, ensuring they are organic and pet-safe.
- Omitting miso is not recommended, but mild umami substitutes or extra salt can be experimented with.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 7g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
