INGREDIENTS
3 large yellow tomatoes, chopped
2 yellow bell peppers, seeded and chopped
4 ears corn, shucked and kernels removed
¼ cup chopped white or yellow onion
2 cloves garlic, smashed
1 Tbsp. chopped jalapeno
2 tsp. kosher salt, plus more to taste
¹?³ cup olive oil
¼ cup sherry or red wine vinegar
2 Tbsp. fresh lime juice
Fresh cilantro and smoked paprika to garnish
PREPARATION
• In a large bowl, combine the tomatoes, bell peppers, corn, onion, garlic, jalapeno and salt. Let rest at room temperature 1 to 3 hours.
• Stir in the olive oil and use a food processor, blender or immersion blender, to puree the soup to the desired consistency, working in batches if needed.
• Stir in the vinegar, lime juice and additional salt to taste.
• Cover and refrigerate until ready to serve. Garnish with cilantro and a sprinkle of smoked paprika.
This article appears in July 2016.