Charred tomato soup with corn & pepper reli
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Charred tomato soup with corn & pepper reli
  Corn    Pepper    Tomatoes    Soups  
Last updated 6/12/2012 12:47:07 AM. Recipe ID 7675. Report a problem with this recipe.
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      Title: Charred tomato soup with corn & pepper reli
 Categories: Soup, Tomatoes
      Yield: 4 Servings
      1 c  Wood chips for smoking --
      2    Ears corn
      1    Red bell pepper
  2 1/2 lb Roma tomatoes
      2 tb Olive oil
      3 tb Green onion -- thinly
      2 c  Chicken broth
      1 tb Lime juice
  1 1/2 ts Fresh sage -- minced
      4    Sprigs sage -- optional
      4 pn Salt -- to taste
  #1.  If using mesquite chips, soak them in water to cover for at
  least 20 minutes or up to 1 hour. Remove husks and silks from about 1
  3/4 pounds of corn on the cob. Stem, seed and halve lengthwise a red
  or orange bell pepper. Select ripe romas or Italian plum tomatoes;
  cut each in half lengthwise. #2. Drain chips well. In a barbecue with
  a lid, scatter half the chips over a solid bed of very hot coals (you
  can hold your hand at grill level only 1 second). For gas grills,
  turn on high, let heat 10 minutes, then put half the chips in a foil
  pan and set directly on flame in a corner of the grill. #3. Place
  corn and pepper halves on a well-oiled grill 4 to 6 inches above
  coals. Close lid, open vents, and cook until vegetables are lightly
  charred, 8 to l0 minutes; turn occasionally during cooking. Remove
  from grill and set aside. #4. Scatter remaining chips over the coals
  (or place in the foil pan). Brush cut sides of tomatoes with olive
  oil. Place tomatoes cut sides down on the grill. Close lid and cook
  until tomatoes are slightly charred, about 7 minutes. With a spatula,
  carefully remove tomatoes from grill. Reserve 4 nice-looking tomato
  halves. #5. Place remaining tomatoes in a blender with the chicken
  broth. Whirl until smooth; blend in batches if necessary. Transfer
  tomato mixture to a 4- to 5-quart soup pan. Stir often over medium
  heat until steaming, 8 to 10 minutes. #6. While soup heats, cut corn
  from cobs and coarsely chop pepper. Mix together corn kernels,
  pepper, green onion, lime juice, and sage leaves. #7. Divide tomato
  soup equally among 4 bowls. Spoon equal amounts of corn relish into
  the center of the soup. Lay 1 reserved tomato half, cut side up, next
  to each pile of corn and garnish with a sage sprig. Add salt to taste.
  Per serving: 203 cal., 41% (84 cal.) from fat 6.4 g protein; 9.3 g
  fat ( 1.5 g sat.), 29 g carbo. 91 mg sodium: 1.9 mg chol.
  [mcRecipe patH 19Au96]

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Recipe ID 7675 (Apr 03, 2005)

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