Zucchini, Corn and Tomato

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Wednesday, February 20, 2008

Makes about 1 gallon, about 12 servings

Grate 1 1/2 pounds (3 medium) zucchini and/or yellow squash and 1 red onion . Combine the vegetables with 2 small (8-ounce) cans cream-style corn ,1 package frozen white corn kernels rinsed to remove the frost, 2 teaspoons dried tarragon , one 28-ounce can diced tomatoes with the juices, one 12-ounce can V-8 Juice and 1 quart chicken or vegetable broth; bring to a boil. If you have a bottle of Pernod , add a splash, or else add a splash of dry white vermouth or dry white wine . Bring to a boil, then reduce the heat and cook, stirring occasionally, for 15 minutes or until the zucchini is soft.

GARNISH: each portion with a drizzle of extra-virgin olive oil .