Southwestern Tomato Soup

I don't know why I thought it was a good idea to make soup in the middle of a heatwave, but in my defense I bought the tomatoes before the mercury started cruising past 90-degrees and needed to use them before they rotted.

INGREDIENTS

10 plum tomatoes, halved lenghtwise

1-2 Anaheim peppers, halved and seeded

1/2 cup chopped onion

2 garlic cloves, minced

1 TBS olive oil

2 cans (14 1/2 oz each) chicken broth

1 TBS minced fresh cilantro

2 tsp ground cumin

1/2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

Vegetable oil, for frying

8 corn tortillas (6-inches), cut into 1/4-inch strips

sour cream, optional

Hey, look! First time we've used the food processor!!

DIRECTIONS

Place tomatoes cut side down on a broiler pan; broil 3-4 inches from the heat for 15-20 minutes. Peel and discard skins. Repeat with peppers, broiling for 5-10 minutes.

In a skillet, saute the onion and garlic in oil until tender. Transfer to a blender or food processer; add the tomatoes and peppers. Cover and process until smooth. Pour into a large saucepan; cook over medium heat for 2 minutes.

Press mixture through a strainer with a spoon; discard seeds. Return tomatoe mixture to the pan. Add broth, cilantro, cumin, sugar, salt and pepper. Cover and cook on low for 15-20 minutes or until heated through.

Meanwhile, heat 1/2-inch of oil in a skillet to 375-degrees. Fry tortilla strips, in batches, for 3-5 minutes or until golden brown. Drain on paper towels. Garnish bowls of soup with tortilla strips and sour cream if desired.

VERDICT

This is a great recipe... for fall or winter.

Also, there seems to be a needless extra step in putting the ingredients back into the pan for 2 minutes after processing. I just put the tomatoes straight from the food processor through the strainer.