Odeon's Roast Red Pepper, Tomato and Corn Soup

• 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
• 1/2 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

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

red bell peppers, chili, tomatoes, corn, onions, garlic, leeks, extravirgin olive oil, jalapeno chili, thyme, chicken stock, water, salt, milk

Taken from cooking.nytimes.com/recipes/9123 (may not work)