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Tomato and Corn Soup

6 or 8 Large Tomatoes
1 Large Can Tomatoes
6 Ears Freshly Boiled Corn
1 Small Can
2 Cups Asparagus Juice or Stock
1 Small Onion
1 tsp. Salt
2 tblspn. Olve Oil
Pinch Cayenne
Grate corn and scrape cobs with a dull knife. Saute onion in oil until tender. Add tomatoes, asparagus juice and seasoning and bring to the boiling point. Add corn and cook until thick.