INGREDIENTS

INSTRUCTIONS

#1.  If using mesquite chips, soak them in water to cover for at  least
20 minutes or up to 1 hour. Remove husks and silks from about 1  3/4
pounds of corn on the cob. Stem, seed and halve lengthwise a red  or
orange bell pepper. Select ripe romas or Italian plum tomatoes;  cut
each in half lengthwise. #2.  Drain chips well. In a barbecue  with a
lid, scatter half the chips over a solid bed of very hot coals  (you
can hold your hand at grill level only 1 second). For gas  grills, turn
on high, let heat 10 minutes, then put half the chips in  a foil pan
and set directly on flame in a corner of the grill. #3.  Place corn and
pepper halves on a well-oiled grill 4 to 6 inches  above coals. Close
lid, open vents, and cook until vegetables are  lightly charred, 8 to
l0 minutes; turn occasionally during cooking.  Remove from grill and
set aside. #4. Scatter remaining chips over the  coals (or place in the
foil pan). Brush cut sides of tomatoes with  olive oil. Place tomatoes
cut sides down on the grill. Close lid and  cook until tomatoes are
slightly charred, about 7 minutes. With a  spatula, carefully remove
tomatoes from grill. Reserve 4 nice-looking  tomato halves. #5. Place
remaining tomatoes in a blender with the  chicken broth. Whirl until
smooth; blend in batches if necessary.  Transfer tomato mixture to a 4-
to 5-quart soup pan. Stir often over  medium heat until steaming, 8 to
10 minutes. #6. While soup heats,  cut corn from cobs and coarsely chop
pepper. Mix together corn  kernels, pepper, green onion, lime juice,
and sage leaves. #7. Divide  tomato soup equally among 4 bowls. Spoon
equal amounts of corn relish  into the center of the soup. Lay 1
reserved tomato half, cut side up,  next to each pile of corn and
garnish with a sage sprig. Add salt to  taste.  Per serving: 203 cal.,
41% (84 cal.) from fat 6.4 g protein; 9.3 g  fat ( 1.5 g sat.), 29 g
carbo. 91 mg sodium: 1.9 mg chol.  [mcRecipe patH 19Au96] Posted to
MC-Recipe Digest V1 #207  Date: Mon, 19 Aug 1996 13:14:34 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu> NOTES : (columnist, Christine
Weber Hale, Tomatoes) "Mesquite chips impart a bold smoky flavor --
omit them if you want a more subtle grilled taste.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1754
Calories From Fat: 1246
Total Fat: 140.4g
Cholesterol: 543.6mg
Sodium: 5251.3mg
Potassium: 197.6mg
Carbohydrates: 22.7g
Fiber: <1g
Sugar: 2g
Protein: 105.5g