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Mexican roast tomato soup

Source of Recipe

Seth Lorinczi


List of Ingredients

4 pounds of tomatoes, stems removed
1 jalapeno chili
10 cloves of garlic, unpeeled
juice of 1-2 limes
2 teaspoons of salt, or to taste
handful of fresh cilantro leaves
Cotija or other crumbly cheese (feta or ricotta salata)
Lime wedges
Tortilla chips
sliced avocado



Recipe

Preheat broiler for ten minutes. Place tomatoes. jalapeno and garlic in a shallow roasting pan. Broil eight minutes or so, until the skins are charred and shrunken, then turn the vegetables over and repeat. Cool for 10 minutes
Peel the garlic and remove the stems and seeds from the jalapeno. Add them to a blender along with the tomatoes,lime juice, salt and cilantro. Do this in batches so as not to overfill blender. Blend just enough to liquefy, while still leaving a rough texture.
Transfer to a medium saucepan and heat through. Adjust seasonings. Garnish with crumbled cheese, lime wedges and avocado.