Instructions:

El Torito Grill Fire-Roasted Tomato Soup

Source: Lee Healy, public relations manager at El Torito Grill - Newport Beach, California

3 pounds tomatoes
1 ounce chicken chorizo
1 chile poblano, seeded and diced
1/2 medium onion, diced
1/4 teaspoon oregano
1 large clove garlic, diced
1 1/2 cups chicken broth or stock
1 cup whipping cream
Salt
White pepper
Cayenne pepper
1/2 cup roasted corn kernels
Cilantro sprigs

Crema Fresca
2/3 cup sour cream
1/3 cup half-and-half

Avocado Sauce
1 large Haas avocado, peeled and diced
1 tablespoon pickled jalapeno juice
1 tablespoon minced cilantro
1 green onion, chopped
1 Serrano chile, chopped
1 clove garlic, diced
Salt
1/4 cup water, about

Scorch tomatoes over charcoal grill, preferably over mesquite. Cool slightly.

Cook chorizo in large saucepan. Add chile, onion, oregano and garlic and saute.