3213 E Camelback Road, Phoenix AZ  85018

602.955.8100 ... eat@tarbells.com

Open Every Night 

5PM - 10PM Mon-Sat        5PM - 9 PM Sun

Summer Corn & Sweet Red Pepper Soup
Makes 4-6 Servings
6 sweet red peppers - stemmed, seeded, and chopped into 1/2 inch pieces
1 white onion, chopped into 1/4 inch pieces
4 ears fresh corn, shaved from the stalk (or substitute 1-1/2 cups organic canned corn)
1 Jalapeno pepper, stemmed, seeded, and minced
2 tsp white wine vinegar
2 T cilantro, chopped
1.  Heat a large sauce pan over medium heat and add 4 T olive oil.
2.  When oil is hot add the onion and saut√© until translucent.
3.  Add the peppers and continue cooking for 4 minutes, stirring.
4.  Add corn, 3 cups water, vinegar and jalapeno. Bring to a low boil for 15 minutes.
5  Remove from heat and let cool for 3 minutes.
6.  Transfer to a food processor and puree until smooth.
7.  Refrigerate until serving time. Just before serving, sprinkle with cilantro.
8.  Season with salt and white pepper to taste and serve.
©Tarbell's 2000