Preparation / Directions:
Carefully chop tomatoes into small blood-clotty pieces and red peppers into gum shapes. (The illustration shows cutting the peppers in half from stem to bottom, then cutting each half in half crosswise.) Set aside. Pour the soups and water into a large saucepan and cook at medium heat until the mixture comes to a boil. Lower the heat and let simmer. Add the blood clots, gums and corn kernels (rotting teeth) to the soup and continue to simmer, stirring occasionally, for about 5 minutes, or until gums are tender. Ladle into individual soup bowls.
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