Fresh Tomato Corn Soup

• 2 cups chopped ripe plum tomatoes (about 14 ounces)
• 1 1/2 cups V8 vegetable juice
• 1 cup frozen corn kernels, thawed
• 2 green onions, finely chopped
• 1/4 cup chopped green bell pepper
• 2 tablespoons finely shredded fresh basil or 1 teaspoon dried, crumbled
• 2 large garlic cloves, minced
• Hot pepper sauce (such as Tabasco)
• 1/4 cup plain low-fat yogurt
• Chopped fresh basil or parsley

1. Combine tomatoes and juice in large bowl.
2. Add corn, green onions, bell pepper, 2 tablespoons basil and garlic and blend well.
3. Season to taste with hot pepper sauce, salt and pepper.
4. Chill at least 15 minutes and up to 2 hours.
5. Ladle soup into four bowls, dividing evenly.
6. Garnish with yogurt and chopped basil and serve.

tomatoes, vegetable juice, corn kernels, green onions, green bell pepper, fresh basil, garlic, pepper sauce, yogurt, fresh basil

Taken from www.epicurious.com/recipes/food/views/fresh-tomato-corn-soup-2502 (may not work)