Shrimp, corn and tomato soup

Soup can be a wonderful healthy summer dinner choice. This recipe comes together very quickly, within thirty minutes, and is perfect with a green salad. I found the original recipe in Real Simple magazine, August 2015, but I did make some changes based on personal preference.

Here is a delicious soup that is perfect to serve to guests, as this recipe will make six servings.  Pair with a side salad or crusty rolls for a great refreshing summer dinner.

Gather these ingredients:  1-2 tablespoons olive oil, 1 jalapeno pepper-diced, 1 white onion, minced garlic to taste, salt and pepper, 1 zucchini-peeled and diced, 28 ounces diced tomatoes, about 10 cherry or grape tomatoes-sliced in half, about 20 large shrimp, and 2 cups frozen corn.

Using a large deep saute pan, heat the oil and add the pepper, onion, garlic, salt and pepper.  Cook until soft about 6-8 minutes.  Add the zucchini and saute for 3-4 minutes until they soften as well.  Next, add the fresh tomatoes and the canned tomatoes.  Cook for another 12 minutes.

Finally, add the chopped shrimp, corn and 3 cups water.  Bring up to a simmer. Cook for another 6-8 minutes until the shrimp is fully cooked.

Serve and enjoy.

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