and Poblano Soup
2 1/2 pounds fresh tomatoes
Preheat broiler; oil 2 large shallow baking pans; set aside. Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in halves horizontally. Squeeze gently to release seeds. Place cut side down on one of the prepared baking pans. Broil about 6 inches from heat until skins are charred, 3 to 4 minutes.
In the container of an electric blender place charred tomatoes; blend until smooth, about I minute; set aside.
Quarter poblano chilies; core and seed. Place on remaining prepared baking pan. Broil about 6 inches from heat until skin is charred, turning once, about 3 minutes. Place in a plastic bag for 15 minutes to make peeling easier. Peel peppers; cut in strips; set aside.
a large saucepan heat olive oil until hot. Add onion, garlic and cilantro bunch.
Cook and stir over low heat until onion is crisp-tender, about 5 minutes. Cover
and cook over very low heat, stirring occasionally, until very tender, about 15
minutes. Add broth, the reserved puréed tomatoes and poblano strips. Cover
and simmer to blend flavors, about 15 minutes. Remove cilantro. Add lime juice,
cumin and red pepper. Meanwhile, spray a large skillet with vegetable oil spray
and heat until hot. Add tortilla strips, a few at a time and brown lightly to
crisp, about 45 seconds. Lay on paper towel. Serve soup garnished with tortilla
strips and shredded low fat cheese, if desired.
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