Charred Tomato Soup with Corn and Pepper Relish

Title:
Charred Tomato Soup with Corn and Pepper Relish

Yield:
4 Servings

Categories:
Soups,
Tomatoes




Ingredients:





     1 c  Wood chips for smoking;


          -mesquite


     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 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]


 Posted to MC-Recipe Digest V1 #207


 


 Date: Mon, 19 Aug 1996 13:14:34 -0700 (PDT)


 


 From: PatH 


 NOTES : (columnist, Christine Weber Hale, Tomatoes) "Mesquite chips impart


      a bold smoky flavor -- omit them if you want a more subtle grilled


      taste.