Mexican Roasted Tomato Pepper Soup
Servings: 2 servings
- 4 large Jimmy Nardello peppers (or 2 red bell peppers) sliced lengthwise, seeds/pod removed
- 2 jalapenos sliced lengthwise, seeds/pod removed
- 1 1/2 lbs fresh ripe tomatoes, sliced in half (I used Campari)
- 4 small cloves of garlic
- 1/2 t Kosher salt
- a few shakes black pepper
- 1/4 t cumin
- 1 cup vegetable broth
- 2 shakes liquid smoke
- salt/pepper to taste
- Preheat oven to ROAST setting 375 degrees (convection) or 400 degrees. On a baking tray lined with a silicone mat, place all of the peppers with skin side up and tomato halves with cut side up. Place the garlic cloves into 4 of the tomato halves, into the juicy/seedy part. Sprinkle with kosher salt and a light shake of black pepper. Roast for 15-20 minutes, until the pepper skins are bubbling a bit and the tomatoes/garlic are softened. Allow them all to cool to room temperature–about 10 minutes.
- Place the peppers, garlic, and tomatoes (and any juice that is on the baking mat) into a high-speed blender with cumin, vegetable broth, and liquid smoke. Blend until smooth and creamy. Add salt and black pepper to taste.
- Serve warm with chopped avocado.