SALSA:

1 very lg., fully ripe, vine-ripened tomato, peeled, seeded, finely diced
1 tbsp. fresh chives, finely chopped or green onion including tops
1 tsp. red wine vinegar or apple cider vinegar

SOUP:

1 tbsp. non-diet, tub-style butter
2 lg. onions, coarsely chopped
1/4 c. carrot, chopped
1 lg. garlic clove, chopped
1 tbsp. all-purpose white flour
3 c. vegetable stock
1 1/4 lb. yellow squash (3 to 4 med.), chopped
1/2 c. boiling potato, peeled and diced
1/4 tsp. powdered mustard
1/8 tsp. white pepper
1 1/2 c. fresh or frozen yellow corn kernels, divided
1/2 c. whole milk
1 1/2 tsp. fresh lemon juice
Finely chopped fresh cilantro leaves for garnish (optional)

About 30 minutes before serving time, prepare salsa: Combine all ingredients in a non-corrosive bowl, tossing until mixed. Cover and refrigerate until needed.

In a large pot over medium heat, melt butter. Add onions, carrot, and garlic and cook, stirring, until onions are limp, about 5 minutes. Stir in flour until incorporated. Cook, stirring, for 30 seconds. Gradually stir in stock until incorporated smoothly. Stir in squash, potato, mustard, pepper, and 1 cup corn.

Bring mixture to a boil over medium-high heat. Lower heat and simmer, uncovered, about 10 minutes or until potato is tender. In batches, transfer mixture to blender. Blend on low speed 10 seconds; then raise speed to high and blend until mixture is completely pureed and smooth.

Return puree, remaining 1/2 cup corn, milk, and lemon juice to pot. Let mixture return to a simmer, and cook 5 to 8 minutes longer or until corn is tender. Garnish servings with a sprinkling of cilantro, if desired. Top the center of each bowl with a heaping tablespoon or two of salsa. Keeps, refrigerated, 2 or 3 days. Makes 4 to 5 servings.