Nutrition per serving may change if servings are adjusted.
2 cups corn kernels (from about 3 large ears), divided
1 large yellow bell pepper, diced, divided
4 large yellow tomatoes (about 2 pounds), cored and quartered
1 slice country white bread, crust removed if desired, torn into pieces
½ cup diced onion
3 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ cup snipped fresh chives
Reserve ½ cup each corn kernels and bell pepper; cover and refrigerate. Working in two batches, puree the remaining corn and bell pepper, tomatoes, bread, onion, vinegar, oil and salt in a blender until smooth. Transfer to a large bowl, cover and refrigerate until chilled, at least 2 hours and up to 1 day.
Serve garnished with the reserved corn and bell pepper and chives.
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
136 calories;6 g fat(1 g sat); 3 g fiber; 19 g carbohydrates; 4 g protein; 75 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 217 IU vitamin A; 55 mg vitamin C; 32 mg calcium; 1 mg iron; 464 mg sodium; 588 mg potassium