Name: Corn soup with avocado and lime
Yield: 4
Ingredients: 6 vine-ripened tomatoes, halved; 1 Spanish onion, cut into wedges; 60 ml olive oil (¼ cup); 2 banana chillies, halved lengthways, seeds removed; 5 garlic cloves, finely chopped; 750 ml chicken stock (3 cups); 2 chipotle chillies in adobo, or to taste (see note); 500 gm corn kernels (from 3 cobs) (3 cups); 2 avocados, coarsely chopped; Juice of 1 lime, plus extra wedges to serve; ½ cup (loosely packed) coriander

Ingredients

6 vine-ripened tomatoes, halved

1 Spanish onion, cut into wedges

60 ml olive oil (¼ cup)

2 banana chillies, halved lengthways, seeds removed

5 garlic cloves, finely chopped

750 ml chicken stock (3 cups)

2 chipotle chillies in adobo, or to taste (see note)

500 gm corn kernels (from 3 cobs) (3 cups)

2 avocados, coarsely chopped

Juice of 1 lime, plus extra wedges to serve

½ cup (loosely packed) coriander

Method

1.Preheat grill to high heat. Place tomatoes skin-side up on an oven tray, add onion, drizzle with half the oil, season to taste and grill until skins start to blister (5-6 minutes). Add banana chillies, grill until tender and starting to blister (5-6 minutes), then remove skin (discard).

2.Heat remaining oil in a saucepan over medium heat. Add garlic and stir occasionally until tender (3-4 minutes). Add stock, grilled vegetables and chipotle chillies and bring to the simmer over medium-high heat. Season to taste, add corn and simmer until tender (4-5 minutes). Pulse in a blender to a coarse purée so some kernels remain whole. Season to taste.

3.Coarsely crush avocado in a bowl, add lime and coriander, season to taste, stir to combine and serve on top of hot soup with extra lime.