These past few years of living in New England have taught me to treasure and enjoy each sunny and warm day. The produce is lovely during the summer months and we take advantage of it by growing our own garden.
Food has healing properties and when you can either grow your own or buy them at your local farmers market, you are getting far more benefits than if you bought it in the super market. You have an opportunity to meet the farmers who grow the food and ask them how they take care of the produce. If you can afford to do so, buy organic. They are higher in micronutrients so you are getting more for your money.
If you can't get organic corn, please skip this recipe and make a smoothie instead. GMO corn is too risky. I won't serve it to my family and I certainly wouldn't want you eating it. Please double check when you purchase the corn even from your farmer if he says his produce is organic, Sometimes in CT they will have a few extra things that they bring on the side from another farm. These are the farm stands that aren't certified organic but have organic produce if you ask. I've found the farmers are very honest and generous with their information. If someone says I think so, take it as a no and buy your corn elsewhere. Now on with the recipe.
Organic Farmers Market Tomato & Corn Soup (Serves 4)
5 large organic tomatoes
3 ears of organic corn
1 large clove of fresh garlic
1 sprig of fresh rosemary chopped
1/2 teaspoon celtic sea salt
1/2 teaspoon organic olive oil
1/2 Avocado cut into thin slices
Organic or certified Non GMO Corn Tortilla Chips
Grill the corn. If you don't have a grill you can remove the corn from the cob and cook it on a cast iron pan until some of the kernels start to blacken. Either cooking method takes roughly 5 minutes. If using a grill, add the garlic clove and grill it for about minute each side. Set aside.
Chop the tomatoes and lightly pulse them in a blender. Chop the grilled garlic clove. Add the olive oil to a medium saucepan on medium high heat. Cook the garlic for one minute. Add the chopped tomatoes and simmer for 3-5 minutes. Meanwhile remove the grilled corn from the cob. Add the corn, rosemary and salt into the tomato mixture. Cook for an addition 2 minutes.
Place the soup back into the blender. Gently pulse. Don't over blend or the tomatoes will get foamy. You just want to pulse it a few times to lightly chop and blend the corn into the tomatoes.
Pour into 4 bowls. Place 3 or 4 slices of avocado artfully on top of the soup. Add one tortilla chip and take an additional one or two mashed chips and sprinkle them on top.