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Receta Roasted Corn, Pepper, and Tomato "Grilled" Soup

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2 votos | 1756 views

Slightly charring the peppers, corn, and tomatoes on the grill, helps to incorporate a smoky flavor to the soup that actually enhances the sweetness in all of the ingredients. The creamy consistency and piquant bite of the feta cheese offsets the warm, fragrant puree and completes the dish.

Raciónes: 5-6 Bowls
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Ingredientes

Cost per serving $2.85 view details

Direcciones

  1. Prepare grill to medium-high heat.
  2. Arrange bell peppers, skin side down, and corn on grill. Grill for about 5 minutes, turning the corn occasionally. Add tomatoes and grill for an additional 5 minutes or until vegetables are slightly charred. After removing the tomato from the grill, the skin should easily peel off.
  3. Coarsely chop the tomatoes and grilled red peppers and place in a bowl. Cut the kernels from the ears of corn; add to tomato mixture.
  4. Heat oil in a large Dutch oven or large, deep pot over medium heat. Add onion and cook until tender, stirring occasionally. Stir in tomato mixture; cook for about 3 minutes, stirring occasionally. Increase the heat to high and stir in chicken stock. Bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are tender. Allow to cool slightly.
  5. Ladle soup into a blender and puree. Pour the puree through a sieve, over a clean pot. Make sure to press all of the liquid through the sieve. If your soup has a slightly grainy texture, you may need to repeat this process once more.
  6. Place the pot of pureed soup over a medium flame and heat thoroughly. Season with salt and pepper.
  7. Garnish each bowl of soup with feta cheese and chopped chives/scallions; serve immediately.
  8. Recipe adapted from Roasted Corn, Pepper, and Tomato Chowder, Cooking Light, June 2009

Nutrition Facts

Amount Per Serving %DV
Serving Size 624g
Recipe makes 5 servings
Calories 193  
Calories from Fat 71 37%
Total Fat 8.07g 10%
Saturated Fat 2.09g 8%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 549mg 23%
Potassium 896mg 26%
Total Carbs 24.76g 7%
Dietary Fiber 6.5g 22%
Sugars 11.81g 8%
Protein 7.59g 12%
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Comentarios

  • Eliot
    24 de Febrero de 2011
    I have a similar recipe at http://eliotseats.com/?p=3357. Instead of Feta, I use blue cheese and chives. I'll try the feta too.
    • John Spottiswood
      16 de Julio de 2010
      This looks really delicious, Marisa. Thanks for sharing! I've added it to the try soon folder in my recipe box. Will let you know how it is when I try it!
      1 reply
      • Marisa Musto
        17 de Julio de 2010
        Thanks, John! I'm glad you like it and would love to hear how it turns out!

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