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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