6vine-ripened tomatoes, halved1Spanish onion, cut into wedges60 ml (¼ cup)olive oil2banana chillies, halved lengthways, seeds removed5garlic cloves, finely chopped750 ml (3 cups)chicken stock2chipotle chillies in adobo, or to taste (see note)500 gm (3 cups)corn kernels (from 3 cobs)2avocados, coarsely choppedJuiceof 1 lime, plus extra wedges to serve½ cup(loosely packed) coriander
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).
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.
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.
Note Chipotle chillies in adobo are available from select delicatessens and Monterey Mexican Foods.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.