Gazpacho Style Corn & Tomato Soup
Birds Eye

Heat olive oil in a large nonstick skillet over MEDIUM-HIGH heat. Add pepper stir fry and garlic and cook until soft, about 5 minutes. Remove from heat and let cool.

Add peppers and tomatoes to the bowl of a food processor. Blend until smooth.

Pour pureed tomatoes into a large saucepan. Add tomato juice, red wine vinegar, sugar and corn. Bring to a boil, reduce heat, cover and simmer 15 minutes. Season with salt and pepper, if desired.

Kitchen Tip: For a spicy kick, add hot sauce to soup. This soup is also delicious served cold on a hot summer day.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.