Recipe For Cooking El Torito Grill Fire-Roasted Tomato Soup

Toaster Oven Roasting :: Snacks and Appetizers

El Torito Grill Fire-Roasted Tomato Soup

Source: Lee Healy, public relations manager at El Torito Grill - Newport Beach, California

3 lb. tomatoes
1 oz. chicken chorizo
1 chile poblano, seeded and diced
1/2 med. onion, diced
1/4 tea. oregano
1 lrg. clove garlic, diced
1 1/2 C. chicken broth or stock
1 C. whipped cream
Salt
White pepper
Cayenne pepper
1/2 C. roasted corn kernels
Cilantro sprigs

Crema Fresca
2/3 C. sour cream
1/3 C. half-and-half

Avocado Sauce
1 lrg. Haas avocado, peeled and diced
1 Tbsp. pickled jalapeno juice
1 Tbsp. minced cilantro
1 green onion, chopped
1 Serrano chile, chopped
1 clove garlic, diced
Salt
1/4 C. water, about

Scorch tomatoes over charcoal grill, preferably over mesquite. Cool slightly.

Cook chorizo in lrg. saucepan. Add chile, onion, oregano and garlic and sauté until onion is transparent. Add unpeeled tomatoes and chicken broth. Bring to boil. Simmer 10 to 15 min. Add cream, salt, white pepper and cayenne.

Puree soup in batches in blender until smooth. Return to pot. Add corn and stir to heat. Ladle into heated bowls. Using separate squeeze bottles, drizzle Crema Fresca and Avocado Sauce over soup, or dollop over soup, if desired. Garnish with cilantro sprigs.

Crema Fresca: In bowl mix sour cream and half and half thoroughly. Pour into squeeze bottles, if desired.

Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion, Serrano chile, garlic, salt and water in blender container and blend until thick liquid that can be squeezed from bottle is formed. Add more water, if necessary.

Makes approximately 8 to 10 servings.