1 tablespoon olive oil
1 large onion, chopped
2-3 cloves garlic, minced
4 medium ears fresh corn, kernels scraped from cob
2 medium tomatoes, diced
2 medium summer squashes, diced
1 1/2 – 2 cups fresh string beans, trimmed and cut to 1 inch lengths
1 14 oz. can tomato puree
1-2 jalapenos, diced
1-2 cups vegetable stock
1/4 cup finely chopped cilantro
salt and pepper to taste
Saute garlic and onion in oil over medium heat until onion is golden.
Add corn, tomatoes, squash, beans, canned tomatoes and jalapeno.
Add squash to cover and simmer gently for 20 minutes.
Add cilantro or parsley and season to taste with salt and pepper.
Simmer another 5-10 minutes more or until squash and corn are just tender.
Top with yogurt.
from Vegetarian Soups for All Seasons (Atlas)