SUMMER SWEET CORN SOUP

This is a variation on a creamy corn soup I've made for years. It's made with a light vegetable broth, and not too much milk - no cream at all - so the pure essence of the corn is what you taste. You must have absolutely fresh, very sweet corn for this soup.

10 - 12 ears sweet white corn
3 cups delicate home-made vegetable broth
2 Tbs. butter
2 onions, chopped
salt and pepper to taste
2 - 3 cups lowfat milk

optional garnish: cilantro leaves

Husk the corn, clean out the silk, and slice the kernels off into a bowl with a sharp knife. You should have at least 8 cups of corn kernels. Put the corn kernels in a pot with the vegetable broth and simmer for about 15 minutes.

Meanwhile, melt the butter in a non-stick skillet and cook the chopped onion in it on medium heat, with a dash of salt, until it is soft and developing a golden golden. Add the onion to the corn, along with two cups milk, and puree everything in a blender, in batches, until it is as smooth as possible. Add more milk to thin the soup as needed.

Pass the soup through a sieve: rub the pulp down with a wooden spoon until it is quite dry, then discard the fibrous pulp and return the soup to the pot. Taste it and adjust the seasoning with salt and pepper - you can use white pepper, or a pinch of red pepper, whatever you like.

Bring the soup back to a simmer and serve it steaming hot, with a few cilantro leaves floating on top of each serving.

Serves 8.

TOMATO BRUSCHETTA

1 long baguette, sourdough or plain
olive oil
salt
about 3 lbs. ripe red tomatoes
1/2 cup sliced or coarsely chopped basil
2 cloves garlic, minced
1 - 2 Tbs. balsamic vinegar
fresh ground pepper to taste

Dice the tomatoes, and combine them in a bowl with the basil, garlic, vinegar, about 3 tablespoons olive oil, plenty of salt, and a few grinds of black pepper. Stir them up and, after a few minutes, taste. Correct the salt and pepper if needed.

You can let these tomatoes sit in a covered bowl on your kitchen counter for an hour or two - they'll be soupier, but no harm done. Do not refrigerate them, as tomatoes begin to lose flavor and texture immediately when they are chilled.

When you're ready to serve the bruschetta, toast the baguette slices under a broiler until they are golden, or lay them on a grill for a few moments. Put a couple of toasted slices on each plate and spoon the tomatoes over the bread, juice and all.

Serves 8 as an appetizer.