Charred Tomato Soup With Corn, Peppers And Tortillas

Recipe Ingredients

1 cup	237ml	Olive oil
4 lbs	1816g / 64oz	Ripe red tomatoes - halved
2		Green peppers - charred, diced
2 cups	125g / 4.4oz	Chopped onions
2 cups	125g / 4.4oz	Frozen or fresh corn
5		Garlic cloves - chopped
1 teaspoon	5ml	Sugar
6 cups	1422ml	Chicken stock
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
1/2 cup	118ml	Dry red wine
1 teaspoon	5ml	Finely-diced jalapeño pepper
4 cups	250g / 8.8oz	Crumbled corn or flour tortilla chips - (optional)

Recipe Instructions

Preheat your gas or charcoal grill for a few minutes on high heat. Dip the tomato halves in olive oil and place in a grill basket or put directly on a greased grill. Allow them to smoke and burn for as long as it takes them to become slightly charred. Using a metal spatula, remove, cool and chop them in a coarse dice and set aside.

Cut the green peppers into halves lengthwise, and remove the pulp and seeds. Rub with oil and char like the tomatoes. Remove and dice.

In a large soup pot, add the olive oil and saute the onions and garlic over high heat until transparent. Add the stock, tomatoes, peppers, wine, pepper and sugar. Cook over medium heat for 30 minutes until reduced, add the corn, cook for 5 more minutes, add the cilantro, stir in the tortilla chips and serve. You can also serve the chips on the side or not at all.

This recipe yields ?? servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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