This recipe is all about the food. And by that I mean, there can be no shortcuts. Don’t over season it. Don’t try to add spice blends or any silly thing like that. Just let it be. This soup celebrates the flavors of summer in a simple, straightforward way. The food will absolutely speak for itself. I promise. Now it is absolutely imperative that you make this. And it’s definitely imperative that you use all fresh summer ingredients. Now, if you read this in the winter and decide to make it, I won’t hate. But if at all possible, keep it fresh. It will really make all those flavors pop. And the freshness is exactly what makes this recipe perfect.
And for goodness sake, don’t cut corners using canned tomatoes. It’s just not the same and you will be missing out on something lovely.
Fresh, seasonal and slow. That’s the way of this one.
Perfect Summer Soup
I adapted this from locallemons.com. I changed the heat level by reducing the peppers, added lime juice, added beans to make it a main course and topped it with a good dose of my quick guacamole.
3 ears of corn, kernels cut from the cob
2 lbs tomatoes
2 1/2 tbsp roasted garlic (it’s absolutely worth it to use roasted…but if you don’t have it, it’s not the end of the world)
1 onion, diced
2 poblano peppers, roasted, skinned, deseeded and chopped
1 jalapeno pepper, roasted, skinned, deseeded and chopped
1 can black beans, drained and rinsed
Handful of chopped cilantro
2 tbsp of butter
1. Roast the poblano and jalapeno peppers in the broiler until the skins are blackened and blistered. Cover them with foil and allow them to steam for about 12 minutes (this makes it much easier to remove the skins). Remove the skins, seeds and white veins, and roughly chop. Crush the peppers with a mortar and pestle. Set aside.
2. Submerge the tomatoes in a pot of boiling water for 15 seconds to loosen the skin. Drain and let cool. Peel the skins from the tomatoes and crush them in a bowl.
3. Melt two tablespoons of butter into a large pot. With the heat on low, add the onions and gently cook until softened, about 10 minutes. Add the tomatoes and peppers and continue cooking on low.
4. Crush the corn kernels in the mortar until they break apart. Add the corn and all of its sweet juices to the pot.
5. Increase the heat to medium-low and stir in the roasted garlic, black beans, half of a lime’s juice and a good sprinkle of sea salt. Cook for 15 minutes.
6. Stir in a handful of fresh cilantro
7. Mash your avocados and stir in the juice of half a lime. Add a healthy dose of salt and stir it in until it tastes just right. Serve the soup topped with a dollop of quick guacamole, and savor the flavors of summer.