Charred tomato soup with corn and pepper relish
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Charred tomato soup with corn and pepper relish
  Corn    Pepper    Relish    Tomatoes    Soups  
Last updated 6/12/2012 1:12:50 AM. Recipe ID 40986. Report a problem with this recipe.
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      Title: Charred tomato soup with corn and pepper relish
 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 sliced
      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
       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 40986 (Apr 03, 2005)

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