Fresh Tomato Soup with Roasted Corn Guacamole
- 2 pounds tomatoes, stemmed and cut into quarters
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- 10 grinds black pepper
- ½ cup cilantro leaves
- 1 ½ cups fresh corn kernels (about two corn cobs)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- freshly ground black pepper
- 1 tablespoon red onion, finely chopped
- 1 ½ 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- 2 pounds tomatoes (1/4)
- Avocado, large (1)
- Cilantro, leaves (1/2 cup)
- Cilantro, fresh (1 1/2 tablespoons)
- Corn, fresh kernels (1 1/2 cups)
- Jalapeno (1 teaspoon)
- Red onion (1 tablespoon)
- Condiments
- Red wine vinegar (1 tablespoon)
- Cooking & Baking
- Black pepper (10 grinds)
- Black pepper, freshly ground (1)
- Olive oil, extra-virgin (5/16 cup)
- Salt (3/4 teaspoon)
- Drinks
- Lime juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 27, 2011 (1 year ago).
24 people saved this recipe.
