Dinner Tonight: Fresh Tomato Soup With Roasted Corn Guacamole Recipe

1. 1

   For the fresh tomato soup: Add the tomatoes to a food processor or blender, and process until very smooth. While still running, slowly drizzle in the 1/4 cup of olive oil. Once the mixture has emulsified, drizzle in the vinegar. Pour the mixture into a bowl, and season with the salt and pepper. Stir well. Cover with plastic wrap and stash in the fridge until cool.

2. 2

   For the roasted corn guacamole: While the soup is chilling, adjust rack to middle position and preheat the oven to 400u00b0. Cover a large baking sheet with foil, and then spread the corn kernels out on it. Drizzle the corn with the olive oil and then season with salt and a few cracks of pepper. When oven is ready, transfer the sheet to oven and cook until corn is golden brown, about 15 minutes.

3. 3

   Meanwhile, combine the red onion, cilantro, fresh lime juice, jalapeno, and avocado in a medium-sized bowl. When corn is ready, add it to the bowl, and gently toss. Season to taste with salt and pepper.

4. 4

   Ladle 1 1/2 cups of the fresh tomato soup into four bowls. Add a mound of the corn guacamole to each, and garnish with the cilantro leaves.

* Per serving · 4 servings · Values may vary.