Hubby and I just enjoyed a bowl of this:

Summer Tomato Soup With Shrimp, Zucchini, and Corn

INGREDIENTS

1. 2tablespoons olive oil
2. 2poblano peppers, seeded and chopped
3. 1large onion, chopped
4. 3 cloves garlic, sliced
5. Kosher salt and black pepper
6. 2small zucchini, chopped
7. 128-ounce can diced tomatoes
8. 1pound raw medium peeled and deveined shrimp
9. 2cups fresh (from 4 ears) or frozen corn kernels, thawed

1. Heat the oil in a large pot over medium-high heat. Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper. Cook, stirring, until softened, 10 to 12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.
2. Add the shrimp, corn, and 3 cups water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5 to 6 minutes. Sprinkle with black pepper and serve.

Yummy!  This looks and sounds like a gumbo.

enjoy!   think about you often  

I plan on it...can't wait!  Thank you for your thoughts.  I'm doing well.

Delicious!  I can't wait to make this.

it's so easy to make and a gentle taste.  over a year out from vsg and still sensitive to strong flavors (and even lazier about complicated recipes).