Vomit Soup

The other day, as I was reading about Ugly Soup over at The Best Bite, I was thinking that her soup wasn't really that ugly. It wasn't beautiful, no, but it wasn't something that should be hidden from view.

And then, last night, totally without meaning to, I one-upped Andrea in the ugly soup department. A simple name of Fresh Corn and Tomato Soup won't do for this one. No, all I can picture is my 10-year-old nephew playing some nasty practical jokes on his teachers, and now the name Vomit Soup has stuck in my head. It tastes fantastic, though, uses the late summer crops, and was ridiculously easy to make. It's wicked healthy, too. This recipe yielded about 6 cups of soup, or 3 big bowls-worth. I served the soup with Trader Joe's Southwest Style Gourmet Flatbreads, little flat breadstickets baked with chilis and cheese.

Perhaps next time, I'll serve it in the dark in front of the TV.

Fresh Corn and Tomato Soup (aka Vomit Soup)
1 Tbsp olive oil
1 red onion, chopped
1 tsp cayenne pepper (I think I used more, I didn't measure)
1/2 tsp salt (again, I didn't measure)
1/2 cup water
5-6 ears of corn, kernals cut off
fresh tomatoes (I used 3 small tomatoes and a pint of cherry tomatoes)
about 1/2 cup skim milk (you can also use whole milk or cream)

In a large pot, saute the onion in the oil. Add cayenne and salt. After 4-5 minutes, when the onion is tender, add water, corn and tomatoes. Bring to a boil, then lower heat and simmer, covered, for 30-45 minutes, until corn is tender. Remove from heat and puree using an immersion blender. Add milk as you puree. Serve with a sprinkle of chopped cilantro.

And no, I'm not going to give you pictures, because I like having readers.