Dinner Tonight: Fresh Tomato Soup With Roasted Corn Guacamole Recipe Recipe

Name: Dinner Tonight: Fresh Tomato Soup With Roasted Corn Guacamole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tomatoes, stemmed and cut into quarters; 1/4 cup extra-virgin olive oil; 1 tablespoon red wine vinegar; 1/2 teaspoon salt; 10 grinds black pepper; 1/2 cup cilantro leaves; 1 1/2 cups fresh corn kernels (about two corn cobs); 1 tablespoon extra-virgin olive oil; 1/4 teaspoon salt; freshly ground black pepper; 1 tablespoon red onion, finely chopped; 1 1/2 tablespoons fresh cilantro, chopped; 1 tablespoon fresh lime juice (about one lime); 1 teaspoon jalapeno, cored, seeded, and finely chopped; 1 large avocado, coarsely chopped

Servings: persons

2 pounds tomatoes, stemmed and cut into quarters
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
10 grinds black pepper
1/2 cup cilantro leaves
1 1/2 cups fresh corn kernels (about two corn cobs)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
freshly ground black pepper
1 tablespoon red onion, finely chopped
1 1/2 tablespoons fresh cilantro, chopped
1 tablespoon fresh lime juice (about one lime)
1 teaspoon jalapeno, cored, seeded, and finely chopped
1 large avocado, coarsely chopped

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
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
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
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.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds tomatoes, stemmed and cut into quarters, 1/4 cup extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and more.

Yes, Dinner Tonight: Fresh Tomato Soup With Roasted Corn Guacamole Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Dinner Tonight: Fresh Tomato Soup With Roasted Corn Guacamole Recipe

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