The color yellow defines the feeling of summer. It’s bright and fresh, cheerful even when you feel a little heat. Our Meatless Monday dish this week barely requires a stove, and can easily being made without. Tested in the InShape kitchen by both 4 year old and 40 year old (one bowl had a little less pepper), this soup will go fast!
- 2 cups Fage yogurt (2% or full fat)
- 2 tsp sea salt
- 1 tbsp lemon olive oil (such as Lucini)
- 3 cups yellow cherry tomatoes (or cubed full size tomatoes
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- 2 ears fresh corn
- 2 yellow bell peppers
- 1 medium white onion
- 1 1/2 cups fresh pineapple
- 2 Hungarian wax peppers
- lemon balm leaves for garnish
NOTE: The night before, you have to prepare the labneh as it needs to sit overnight. Mix the yogurt with salt and olive oil, then placing on double ply cheese cloth over a strainer with a bowl underneath. Refrigerate overnight.
Chop or mince garlic, then over high heat, drizzle olive oil in a saute pan and drop in yellow tomatoes. Saute for about 5 minutes, making sure that you don’t burn anything but that all of the skins and flesh have been exposed to the heat (brings out the flavor). Remove from heat and cool completely then puree and refrigerate.
Blanche corn in boiling water for 2-3 minutes then cool completely then slice off cob. Chop bell peppers, onion, and pineapple. In a large food processor, blend all veggies along with the corn. Refrigerate. You could also simply add in the Hungarian wax peppers at this step, but we minced them and stored them separately for the youngster in the kitchen who doesn’t go for the spicy stuff.
When it’s time to serve, blend in the tomatoes and peppers, and ladle into bowls. Whip labneh and add any additional lemon olive oil and salt to taste. Top with a sprig of lemon balm, which is totally edible and adds another amazing layer of flavor.