- 1 onion, chopped
- 1 tablespoon vegetable oil
- 2 cups fresh corn (cut from about 4 ears)
- 3 cups water
- 1/4 teaspoon ground cumin
- 1/2 pound tofu (preferably silken)
- 1 garlic clove, chopped fine
- In a heavy saucepan cook onion in oil over moderately low heat, stirring, until softened. Add corn, water, and cumin and simmer 10 minutes.
- Chop tofu if not using silken. In a blender purée tofu, garlic, and all but about 1 cup soup in 2 batches, transferring it as puréed to bowl, and stir into remaining soup.
- Season soup with salt and pepper and heat over moderate heat, stirring, until hot.