- Calories 300
- Fat 9g
- Sat fat 1.5g
- Cholesterol 145mg
- Sodium 1340mg
- Protein 21g
- Carbohydrate 36g
- Sugar 11g
- Fiber 6g
- Iron 3mg
- Calcium 123mg
Summer Tomato Soup With Shrimp, Zucchini, and Corn
Charles Masters
How to Make It
Step 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.
Step 2
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.
