Dinner Tonight: Fresh Tomato Soup With Roasted Corn Guacamole Recipe

• 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 400u0b0. 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.

tomatoes, ubc, red wine vinegar, salt, black pepper, cilantro leaves, fresh corn kernels, extravirgin olive oil, ubc, freshly ground black pepper, red onion, fresh cilantro, lime juice, avocado

Taken from www.seriouseats.com/recipes/2011/07/fresh-tomato-soup-with-roasted.html (may not work)