About this recipe:Like most recipes that use green tomatoes, this is American in origin. I use chicken stock, but for a purely vegetarian version, use vegetable stock. I serve the soup sprinkled with freshly grated mature cheddar and ideally a warm crusty bread.
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Method Prep:10min › Cook:15min › Ready in:25min
Heat the oil in a pan and add the onion and garlic, fry until onion is soft. Add cumin and chilli flakes, fry briefly until the cumin is fragrant. Add both red and green tomatoes, stir for another 5 minutes. Finally add sweetcorn and stock, and bring to the simmer for 2 minutes. Season to taste and serve hot.
Easily serves 6, with a lot of bread will serve 8 as a good brunch.