Odeon's Roast Red Pepper, Tomato and Corn Soup

Name: Odeon's Roast Red Pepper, Tomato and Corn Soup
Yield: 8 servings
Ingredients: 7 red bell peppers; 1 poblano chili; 8 large ripe tomatoes; 8 ears yellow corn; 2 medium onions, diced; 6 cloves garlic, peeled and crushed; 2 leeks, white part only, sliced fine and carefully washed; ½ cup extra-virgin olive oil; 1 jalapeno chili, seeded and sliced fine; 2 sprigs thyme; 2 cups chicken stock; 3 cups water; Coarse salt, freshly ground pep-per and Tobasco to taste; Milk for thinning if necessary

By Moira Hodgson

Published August 1, 1992

Total Time: 1 hour 30 minutes
Rating: 4(8)
Comments: Read comments

Featured in: FOOD; Taking Advantage of Season's Tomatoes

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Ingredients

Yield:8 servings

7 red bell peppers
1 poblano chili
8 large ripe tomatoes
8 ears yellow corn
2 medium onions, diced
6 cloves garlic, peeled and crushed
2 leeks, white part only, sliced fine and carefully washed
½ cup extra-virgin olive oil
1 jalapeno chili, seeded and sliced fine
2 sprigs thyme
2 cups chicken stock
3 cups water
Coarse salt, freshly ground pep-per and Tobasco to taste
Milk for thinning if necessary

Ingredient Substitution Guide

Preparation

Step 1
Char the red pepper and poblano chili over a gas flame. Peel, seed and chop without rinsing.
Step 2
Peel the tomatoes by dropping them in boiling water for 30 seconds. Drain and remove the skins. Chop the tomatoes, reserving the seeds and juice.
Step 3
Blanche the corn for three mintues and when it has cooled, cut off the kernels with a bread knife. Reserve the kernels and the cobs.
Step 4
Saute the onions, garlic and leek in the olive oil until soft but not browned (about five minutes). Add the remaining ingredients (including the cobs) except for the corn kernels, pepper and Tobasco. Simmer for one hour.
Step 5
Remove and discard corn cobs and thyme. Blend the remaining ingredients until smooth in a food processor. Bring to simmer and season. If necessary, thin the soup with a little milk. Chill if serving cold.

Tip

When serving chilled, the soup may be garnished with sour cream or creme fraiche blended with cilantro or basil leaves. Hot, it is good with basil pesto or freshly grated Parmesan cheese.