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Recipe for Grilled Tomato and Jalapeno Soup

3 to 4 fresh jalapeños

15 ripe Roma tomatoes

1 extra-large sweet onion, sliced into large rings

3 to 4 cloves garlic, chopped

Extra-virgin olive oil

Juice of 2 limes

1 ¼ teaspoon kosher salt

½ teaspoon Creole seasoning blend 

Slice the jalapeños in half, cut off the stems, and remove half of the white veins and seeds.  Grill the tomatoes, jalapeños, and onion until well charred on the outsides.  In a large soup pot, lightly simmer the onions, tomatoes, jalapeños, and garlic with a touch of olive oil and 1 ½ cups of water for 1 to 2 hours.  Puree with a stick blender and strain. Add lime juice and season with salt and Creole seasoning. Serves 4-6.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

One response »

  1. Pingback: Recipe for Grilled Tomato and Jalapeno Soup « | ClubEvoo

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