Dinner Tonight: Fresh Tomato Soup with Roasted Corn Guacamole

Name: Dinner Tonight: Fresh Tomato Soup with Roasted Corn Guacamole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 large avocado, coarsely chopped; 4 servings freshly ground black pepper; 118 milliliters cilantro leaves; 2 Tbsps fresh cilantro, chopped; 355 milliliters fresh corn kernels (about two corn cobs); 1 teaspoon jalapeno, cored, seeded, and finely chopped; 1 Tbsp fresh lime juice (about one lime); 1 Tbsp extra-virgin olive oil; 10 grinds black pepper; 1 Tbsp red onion, finely chopped; 1 Tbsp red wine vinegar; 0 teaspoons salt; 907 grams tomatoes, stemmed and cut into quarters

The recipe Dinner Tonight: Fresh Tomato Soup with Roasted Corn Guacamole is ready in about 30 minutes and is definitely a super gluten free and vegan option for lovers of Mexican food. One portion of this dish contains around 5g of protein, 12g of fat, and a total of 212 calories. This recipe serves 4. Head to the store and pick up cilantro, pepper, onion, and a few other things to make it today. It works well as a rather inexpensive soup for Autumn.

Instructions

Add the tomatoes to a food processor or blender, and process until very smooth. While still running, slowly drizzle in the ¼ cup of olive oil. Once the mixture has emulsified, drizzle in the vinegar.

Ingredients you will need

Olive Oil

Tomato

Vinegar

Equipment you will use

Food Processor

Blender

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.

Ingredients you will need

Salt And Pepper

Wrap

Equipment you will use

Plastic Wrap

Bowl

For the roasted corn guacamole: While the soup is chilling, adjust rack to middle position and preheat the oven to 400°. Cover a large baking sheet with foil, and then spread the corn kernels out on it.

Ingredients you will need

Corn

Guacamole

Soup

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

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.

Ingredients you will need

Olive Oil

Pepper

Corn

Salt

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Lime Juice

Red Onion

Cilantro

Jalapeno Pepper

Avocado

Corn

Equipment you will use

Bowl

Ladle 1 ½ cups of the fresh tomato soup into four bowls.

Ingredients you will need

Tomato Soup

Equipment you will use

Bowl

Ladle

Add a mound of the corn guacamole to each, and garnish with the cilantro leaves.

Ingredients you will need

Fresh Cilantro

Guacamole

Corn

Equipment

Ingredients

Servings:

1large

avocado, coarsely chopped 4servings

freshly ground black pepper 118milliliters

cilantro leaves 2Tbsps

fresh cilantro, chopped 355milliliters

fresh corn kernels (about two corn cobs)1teaspoon

jalapeno, cored, seeded, and finely chopped 1Tbsp

fresh lime juice (about one lime)1Tbsp

extra-virgin olive oil 10

grinds black pepper 1Tbsp

red onion, finely chopped 1Tbsp

red wine vinegar 0teaspoons

salt 907grams

tomatoes, stemmed and cut into quarters

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.