Ingredients

• 2 teaspoons ground cumin
• 2 pounds ripe tomatoes, coarsely chopped (about 5 cups)
• 1/2 cup chopped red onion
• 2 tablespoon chopped fresh cilantro, divided
• 2 teaspoons chopped chipotle pepper in adobo sauce, (see Note)
• 1 cup fresh corn kernels, (from about 2 ears; see Note)
• 1 cup ice water
• 2 tablespoon lime juice, or to taste
• 1 teaspoon kosher salt
• 1 cup low-fat plain yogurt

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Cooking Directions

Step 1

To prepare soup: Toast cumin in a small skillet over low heat, stirring, until just fragrant, 1 to 2 minutes.

Step 2

Combine tomatoes, onion, 2 tablespoons cilantro and chipotle in a blender or food processor. Puree until smooth. Transfer to a large bowl. Add the toasted cumin, corn, ice water, lime juice and salt; stir to combine. Refrigerate until chilled, about 1 hour or until ready to serve.

Step 3

To prepare cilantro yogurt: Puree yogurt and the remaining 1/4 cup cilantro in a blender or food processor until smooth. Refrigerate until ready to serve (it will thicken slightly as it stands).

Step 4

To serve, divide the soup among 4 bowls and garnish each with a generous swirl of cilantro yogurt.