Roasted Tomato Tequila Soup
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Ingredients:
- 2 dried pasilla chili peppers
- 15 medium-size ripe Roma tomatoes
- Sea salt & freshly ground black pepper to taste
- 5 cloves garlic, chopped
- 1/2 tsp. Mexican oregano
- 5 tbsp. olive oil
- 1 large white onion, diced
- 2 tsp. smoked spanish paprika
- 6 cups chicken stock
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh parsley
- 1/3 cup tequila
Method:
2. Cut the tomatoes in half and place them on a cookie sheet in a single layer, cut side up. Sprinkle with salt, pepper, garlic and oregano. Drizzle with 3 tbsp. olive oil. Place in the oven and bake for about 1 hour. Remove and let cool.
3. Transfer the cooled tomatoes to the bowl of a food processor, along with the drained chilies. Puree and set aside. Heat the remaining 2 tbsp. oil in a soup pot over medium-high heat. Add the onion and saute until nicely browned. Add the paprika. Cook and stir one more minute.
4. Add the chicken stock, pureed tomato/chili mixture, cilantro and parsley. Simmer on low until heated through. Adjust the seasoning to suit your taste. Ladle into bowls and top with a splash of tequila. Serve hot or cold.
Serves 6.