Southwestern Garlic Tomato Soup

Ingredients:

• 10 large vine-ripened tomatoes
• 4 tomatillos
• 2 pasilla peppers
• 2 teaspoons whole cumin seeds
• 2 Tablespoons + 1/4 cup Garlic Gold^® Oil
• 1 medium yellow onion, diced
• 1/4 teaspoon sea salt
• 1 tablespoon chili powder
• 2 tablespoons Garlic Gold^® Nuggets
• 3 cups water
• 4 ears (about 3 cups) of corn kernels, cut from cobs

For Garnish:

• lime wedges
• sourdough toast, cut into cubes
• Garlic Gold^® Southwest Nuggets

Instructions:

1. Preheat oven to 375 degrees. Place fresh tomatoes, tomatillos, and chiles on a foil-lined baking sheet. Drizzle with 2 tablespoons of Garlic Gold^® Oil. Roast for 30 minutes, until the skin of the tomatoes and peppers is blistery and begins to peel. Remove from oven and allow to cool.
2. In a medium (5 1/2-quart) dutch oven or heavy soup pot, heat on medium and toast the cumin seeds, dry, for 1-2 minutes, stirring constantly until lightly toasted and fragrant. Immediately remove from pot and set aside.
3. Place dutch oven back over medium heat. Add the remaining 1/4 cup Garlic Gold^® Oil, diced onion, and sea salt, and saute for about 10 minutes, until the onions just begin to brown. Add the chili powder and saute for another minute.
4. Add the toasted cumin seeds and Garlic Gold^® Nuggets, along with the water.
5. Remove the skins and seeds from the oven-roasted tomatoes, tomatillos, and peppers, then cut into 1/2-inch dice and add to the dutch oven with the other ingredients.
6. When the soup comes up to a simmer, stir, turn heat down to low, and let simmer for one hour, uncovered. Stir occasionally to make sure the bottom doesn’t burn.
7. Turn off the heat, then stir in the corn kernels. If you prefer a smoother texture, use an immersion blender to blend the soup before adding corn.
8. To serve immediately: Ladle into bowls and garnish with lime wedges, sourdough croutons, and Garlic Gold^® Southwest Nuggets. To freeze for packed lunches: Let the soup cool to room temperature, then ladle into individual-serving containers and freeze.

Yield:

Serves 6