1 c. chopped red bell pepper
1/2 c. chopped seeded zucchini
1/4 c. chopped fresh parsley
1 tbsp. fresh lime juice
1/8 tsp. ground cumin

SOUP:

1/2 c. chopped onion
2 tsp. olive oil
2 c. frozen corn kernels
1/2 c. low sodium chicken broth
1/2 c. evaporated skimmed milk
2 tsp. chopped fresh coriander
1/4 tsp. freshly ground black pepper

Combine all relish ingredients in small bowl; set aside. In a 2 quart casserole, combine onion and oil. With vented cover, microwave on high 1 minute, or until onion is tender. Stir in corn and chicken broth. With vented cover, microwave on high 4 minutes, stirring once. Add milk, coriander, and pepper; stir well. With vented cover, microwave on high 1-2 minutes, or until heated through. Pour soup into food processor; process until smooth. To serve, ladle soup evenly into bowls; top evenly with red pepper relish. Makes 4 servings.