Bright and Spicy Summer Soup
from
Big Bold Summer Soup | Local Lemons
3 ears of corn, kernels cut from the cob
2 pounds of tomatoes (I used a mix of early girls and heirloom)
2 1/2 tablespoons roasted garlic (recipe below)
1 red torpedo onion, peeled and chopped
2 poblano peppers
2 jalapeno peppers
Handful of chopped cilantro
2 tablespoons of butter
Sea salt
1 sliced avocado
1 cup water
Roast the poblano and jalapeno peppers under the broiler until the skins are blackened and blistered. Let cool. Remove the skins, seeds and white veins, and roughly chop. Set aside.
Submerge the tomatoes in a pot of boiling water for 15 seconds. Drain and let cool. Using your hands, remove the skins and crush the tomatoes into a bowl.
Melt two tablespoons of butter into a large pot. With the heat on low, add the onions and gently cook until softened, about 10 minutes. Add tomatoes and continue cooking on low.
Using a mortar and pestle, mash up the peppers until they break apart (do this in batches if you have a small mortar). Add the peppers to the pot.
Next, crush the corn kernels in the mortar until they too break apart. You should have some super sweet juice at the bottom of your mortar. Add the corn and the juices to the pot.
Increase the heat to medium-low and stir in the roasted garlic and a sprinkle of sea salt. Cook for 10 minutes. Taste again for salt.
Top with cilantro and sliced avocado before serving.