Makes 6 servings

How to Make It

Step 1

Preheat oven to 400°. Spread first 3 ingredients on a baking sheet, and roast on middle oven shelf 20 to 25 minutes or until light brown. Remove from oven, and let cool.

Step 2

Halve tomato quarters crosswise, and pulse in a food processor in 2 batches until coarsely chopped. Transfer to a large nonreactive bowl.

Step 3

Pulse garlic in food processor until finely minced, scraping bowl as needed. Add jalapeño, and pulse until finely chopped. Add tomatillo, and pulse until finely chopped; add mixture to tomato.

Step 4

Chop roasted onion and bell peppers. If bell pepper skins are loose, remove before chopping. Add to tomato mixture. Stir in corn and next 4 ingredients, cover, and chill at least 2 hours.

Step 5

Stir in cilantro, ladle into well-chilled large soup bowls, and garnish, if desired.

A Love Affair with Southern Cooking

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