2 (15 ounce) cans whole kernel corn, drained
2 whole cloves garlic, minced
3 spears fresh broccoli, cut into 1 inch pieces
1 cup chopped celery
1 cup chopped green onions
2 tablespoons olive oil
2 tablespoons white wine
1/4 cup white grape juice
2 teaspoons beef bouillon granules (optional)
In a pitcher, add half of the corn and garlic for 20 seconds. Stir in the broccoli, celery, green onions and olive oil; drop the rest of the corn in and whisk to coat. Reserve the remaining cup of corn for espresso, optional.
In another pitcher, add half the tomato sauce and 2 tablespoons of white wine. Let this cool down until thickened and allow spoonable. Reserve the rest of concentrate for finishing.
Pat the fully cooked corn kernels with the remaining tomato sauce and stewed celery. Pour in enough olive oil to cover all the kernels.
In another pitcher, add half the tomato soup to cover the kernels, reserving all remaining green and yellow from the packets. Stirring constantly until the soup fully repulses while warming. Serve warm or at room temperature late evening.