Summer Tomato Soup with Shrimp, Zucchini & Corn

2 T. olive oil
2 poblano peppers, seeded and chopped
1 large onion, chopped
3 cloves garlic, sliced
Kosher salt and black pepper
2 small zucchini, chopped
1 28-oz. can diced tomatoes
1 lb. raw medium shrimp, peeled and deveined
2 c. fresh (from 4 ears) or frozen corn kernels, thawed

Heat the oil in a large pot over medium-high heat. Add the problanos, onion, garlic, and 1/2 t. each salt and black pepper. Cook, stirring, until softened, 10-12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until zucchini is crisp-tender, 12-15 minutes.

Add the shrimp, corn, and 3 c. water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5-6 minutes. Sprinkle with black pepper and serve.

Serves 4.

Real Simple magazine, August 2015, p. 180.