El Torito Grill Fire-Roasted Tomato Soup
3 pounds tomatoes
1 ounce chicken chorizo
1 chile poblano, seeded and diced
1/2 medium onion, diced
1/4 teaspoon oregano
1 large clove garlic, diced
1 1/2 cups chicken broth or stock
1 cup whipping cream
1/2 cup roasted corn kernels
2/3 cup sour cream
1/3 cup half-and-half
1 large Haas avocado, peeled and diced
1 tablespoon pickled jalapeno juice
1 tablespoon minced cilantro
1 green onion, chopped
1 Serrano chile, chopped
1 clove garlic, diced
1/4 cup water, about
Scorch tomatoes over charcoal grill, preferably over mesquite. Cool
Cook chorizo in large saucepan. Add chile, onion, oregano and garlic
and sauté until onion is transparent. Add unpeeled tomatoes and
chicken broth. Bring to boil. Simmer 10 to 15 minutes. Add cream,
salt, white pepper and cayenne.
Puree soup in batches in blender until smooth. Return to pot. Add
corn and stir to heat. Ladle into heated bowls. Using separate
squeeze bottles, drizzle Crema Fresca and Avocado Sauce over soup,
or dollop over soup, if desired. Garnish with cilantro sprigs.
Crema Fresca: In bowl mix sour cream and half and half thoroughly.
Pour into squeeze bottles, if desired.
Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion,
Serrano chile, garlic, salt and water in blender container and blend
until thick liquid that can be squeezed from bottle is formed. Add
more water, if necessary.
Makes 8 to 10 servings.
Source: Lee Healy, public
relations manager at El Torito Grill - Newport Beach, California