✦ Ingredients :
➤Soup
- 5 large red bell peppers, cut in half, cores, seeds, and ribs removed
- 4 large heirloom tomatoes, cored and quartered
- 3½ large shallots, 3 halved, remaining ½ shallot minced
- 8 large garlic cloves, in their skins
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- ¼ teaspoon smoked paprika
- 2½ cups chicken stock or low-sodium broth, plus more if needed
- 2 small ears sweet corn, husked and kernels cut from the cob
- 2 teaspoons fresh thyme leaves, minced
- 1 tablespoon unsalted butter
- ¼ cup crumbled feta cheese
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✦ Preparation Steps : Cilantro Oil :
- A small bunch of fresh cilantro
- Extra virgin olive oil
- Sherry vinegar
- Kosher salt and freshly ground black pepper
1. Heat the oven to 425°F.
2. Toss the peppers, tomatoes, halved shallots, and garlic cloves into a large bowl. Drizzle with a tablespoon or so of olive oil, season generously with salt and pepper and toss to coat. Place the vegetables in a single layer, skin side up, on a baking sheet with a rim.
3. Roast the vegetables for 45 to 60 minutes, until everything has started to take on a nice charred appearance. Check the shallots and garlic at 45 minutes—if they are soft, remove them from the pan and reserve; if not, leave them in the pan. When the vegetables are done, remove from the oven and let cool slightly.
4. Carefully peel the charred skin from the peppers and tomatoes. Squeeze the garlic cloves from their skins. Put the tomatoes, peppers, garlic, and halved shallots in a large saucepan, along with the smoked paprika, and chicken stock. Bring to a boil over high heat, then lower the heat to medium and cook, uncovered, for 15 minutes.
5. Working in batches, puree the soup in a blender and return to a clean saucepan. Taste and adjust the seasoning. Keep the soup warm over low heat.
6. To make the cilantro oil: Bring a medium saucepan of salted water to a boil. Toss in the cilantro leaves and blanch for about 30 seconds. Drain the cilantro and put it in a bowl of ice water to stop the cooking. Drain again and pat dry. Finely chop the leaves, then toss them in a small bowl with a few tablespoons of olive oil (enough to make a spoonable cilantro oil). Add a splash of sherry vinegar and salt and pepper to taste. Set aside.
7. Heat a medium sauté pan over a medium heat. Add a splash of olive oil and the minced shallot and cook until the shallot starts to take on some color, 2 to 3 minutes. Add the corn kernels, some salt and pepper, and the thyme and cook for 2 minutes, then toss in the butter; when it has melted, remove the corn from the heat and transfer to a bowl.
8. To serve, arrange a small pile of the corn in the center of each of 6 warmed soup bowls, pour the soup around, drizzle with some cilantro oil, and sprinkle with a little of the crumbled feta.
