TOMATO AND CORN SOUP
pounds plum tomatoes
1 whole head garlic
2 onions, quartered
tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 large corn cobs
2 1/2 cups chicken stock
chopped fresh oregano or basil
1 tablespoon Balsamic or red wine vinegar
to taste, salt and pepper
Trim stem end of tomatoes; cut in half
Place, cut side up, on large foil lined baking sheet. Trim
1/2-inch off top of garlic without separating cloves; place on baking sheet
along with onions.
Lightly brush vegetables and garlic with oil; sprinkle
with half of the salt, and the pepper. Add red pepper.
Roast in 375 degree
oven, turning pepper occasionally, for about 1 hour and 15 minutes or until
tomatoes and pepper are lightly browned and onions and garlic are very soft.
Let cool slightly.
Squeeze garlic cloves to remove pulp; discard skins.
Peel, core and seed red pepper.
In large pot of boiling water, cook corn
for about 4 minutes or until tender- crisp.
Drain and rinse under cold
running water until cool enough to handle. Slice kernels off cob; set aside. In
blender or food processor, purée garlic and roasted vegetables in 4
batches, adding 1/2 cup of the stock with each batch.
Transfer to saucepan;
add remaining stock, corn, oregano, vinegar and remaining salt. Heat through.