Grilled Sweet Potato Soup With Chorizo Toast

1. 1

   Toast cinnamon, cloves, peppercorns and cumin in a dry skillet for a few minutes until fragrant. Put in spice grinder and let cool. Add dried chiles to pan and toast, turning a couple times until fragrant. Add water just to cover, bring to simmer, turn off heat, cover and steep until very soft. Save steeping liquid and put chiles, oregano, thyme, flakes, paprika, onion, garlic and vinegar in a blender and blend until very smooth. Mix with salt and pork until well incorporated. Chill. Rinse blender.

2. 2

   Heat grill. Toss sweet potatoes, shallots and garlic with olive oil, salt and pepper. Wrap garlic in foil. Grill veggies over medium low heat until softened and slightly charred and until garlic is soft. Blend sweet potatoes, shallots, chile steeping liquid and broth until very smooth. Season to taste with salt. Put soup into a pot to heat on stove and rinse blender.

3. 3

   Blend cilantro, lime, vinegar, buttermilk, grilled garlic and avocado with a pinch of salt. Add water or more buttermilk a little bit at a time until the consistency can be drizzled on soup.

4. 4

   Heat grill and be sure grate is well oiled. Cut thick slices of bread. Spread chorizo on bread about the thickness you would cream cheese covering the entire surface. Grill the toasts bread side down over medium low heat with the grill lid down until the bread is browned. Carefully flip toasts and cook until chorizo is browned and cooked through.

5. 5

   Ladle soup into bowls. Drizzle with cilantro sauce and buttermilk and serve with toasts.

No additional tips available.