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
Salt
White pepper
Cayenne pepper
1/2 cup roasted corn kernels
Cilantro sprigs
Crema Fresca
2/3 cup sour cream
1/3 cup half-and-half
Avocado Sauce
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
Salt
1/4 cup water, approx.
Scorch tomatoes over charcoal grill. Cool slightly.
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 (or use a stick blender). Return to pot and add corn; 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
|