Get fresh corn and vine ripened tomatoes from your home garden or your local farmer's market to make this flavorful, heart healthy, summer soup.
Peel and seed the tomatoes, reserving the juice. Place the onion and garlic in a large pot with a little olive oil and cook over medium heat until softened, about 3 minutes. Add the tomatoes, corn and peppers and allow to simmer for about 10 minutes at 160-180 degrees F. Remove from the heat and allow to cool. Add all the remaining ingredients and working in batches puree the mixture until smooth. Chill and serve.