Mexacali Corn Soup

Directions

1) Preheat oven to 450℉ (230℃).

Roast pepper on oven rack for 15 minutes or until skin blisters.

Wrap pepper in a paper towel or put in a paper bag and set aside for 10 minutes.

2) Meanwhile, heat the oil in a large saucepan.

Add the onion and potato; sauté for 5 minutes.

Add the water, broth, and salt; cover and simmer for 15 minutes.

Add the corn and simmer, uncovered, for 10 minutes.

3) Peel the skin from the pepper and discard; place the flesh in a food processor or blender.

Add the corn mixture and tofu; process or blend until pureed.

Strain soup, if desired. Garnish with remaining kernels of corn.

Serve hot or chilled.