El Torito Grill Fire-Roasted Tomato Soup
Source: Lee Healy, PR Manager at El Torito Grill

3 pounds tomatoes
1 ounce chicken chorizo
1 chili poblano, seeded and diced
1/2 medium onion, diced
1/4 teaspoon oregano
1 large clove garlic, diced
11/2 cups chicken broth or stock
1 cup whipping cream
Salt
White pepper
Cayenne pepper
1/2 cup roasted corn kernels
Cilantro sprigs


Crema Fresca

2/3 cup sour cream
1/3 cup half and half


Avocado Sauce

1 large Haas avocado, peeled and diced
1 tablespoon pickled jalapeno juice
1 tablespoon minced cilantro
1 green onion, chopped
1 serrano chili, chopped
1 clove garlic, diced
Salt
1/4 cup water, about


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

Cook chorizo in large saucepan. Add chili, onion, oregano and garlic and saute until onion is transparent. Add unpeeled tomatoes and chicken broth. Bring to boil. Simmer 10 to 15 minutes. 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: 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 chili, 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.

Yield: Makes 8 to 10 servings.