Mexican Roast Tomato Soup
Makes 4 to 6 servings

Sweet, smoky and spicy, this refeshing soup is as easy to make as it is to enjoy.

4 Pounds tomatoes, stems removed
1 Jalapeno chile
10 Cloves garlic, unpeeled
Juice of 1 or 2 limes
2 teaspoons salt, or to taste
Handfull fresh cilantro leaves
Cotija or other crumbly cheese (feta or ricota salata are good too)
Lime wedges
Tortilla chips or strips
Sliced avocodo

Preheat broiler for 10 minutes. Place tomatoes, jalapeo and garlic in a shallow roasting pan. Broil for 8 minutes or so, until the skins are charred and shrunken, then turn the egetables over and repeat. Remove the dish from the heat and allow vegetables to cool for 10 minutes.

Peel the garlic and remove the stem and seeds from the jalapeno. Add them to a blender along with the tomatoes, lime juice, salt and cilantro (do this in batches, being careful not to overfill the blender). Blend just enough to liquify, while still leaving a slightly rough texture.

Transfer mixture to a medium saucepan and heat through. If needed, adjust seasoning with more salt or lime before serving. Garnish with crumbled cheese, lime wedges, tortilla chips and avocado.

From Seth Lorinczi, Oregonian FOODday, Tuesday, September 27, 2005