Served at 2015 FoodnSport Washington Retreats.

Ingredients (Adjust amounts and proportions to taste):

Corn: 4 ears corn (makes 3 cups off the cob)

Cucumbers: 3 Asian, or equivalent (1 for juice, 1 sliced, 1 diced)

Tomatillos: 5 large, plus optional: 3 small quartered for garnish

Sweet Red Peppers: 2 large (3.5″ x 4″), diced

Zucchini: 1 med-large, diced

Spinach: 1/4 pound, plus optional: chiffonade handful

Lime Juice: 3 tsp, or to taste

Chives: 1/8 bunch, minced, or to taste

Celery: 1/2 large bunch

Cumin: 1/8 tsp powdered, or to taste

Equipment:

knife

cutting board

vegetable juicer (or blender and strainer) and container to catch juice

blender

citrus juicer

bowl(s) for mixing and serving

Directions:

• • 1. (optional) set aside the 3 small quartered tomatillos and handful of chiffonade spinach for garnish later
    2. make juice with one cucumber and all the celery (save the pulp for another recipe or to thicken this one later if desired)

       [If you don’t have a vegetable juicer, use a blender and strainer thusly: place the lime juice with the one cucumber and celery in blender, blend until smooth, strain (save pulp if desired)]

    3. Soup Base: blend cumin and juice from step 2 with the tomatillos, spinach and lime juice not already used or reserved – set aside
    4. if not already done, dice and slice veggies as directed in ingredients list, and remove corn from cob
    5. in large mixing bowl combine diced pepper, zucchini, chives, corn, and cucumber – mix well and optionally set aside a small amount for garnish
    6. pour the blended base from step 3 over the diced vegetables from step 5 and mix well
    7. (optional) if not already done, chiffonade the spinach and quarter the tomatillos reserved in step 1 for garnish
    8. divide the soup into bowls and optionally garnish the top of the bowl with tomatillo wedges, spinach, and veggie confetti
    9. Serve.

Makes 3 – 6 servings.

This recipe at the 2015 FoodnSport Washington Retreats