Chilled Colorado Tomato-Tortilla Soup
Baby Shrimp-Green Chile Salsa
 

By Tyler Wiard, Elway’s Cherry Creek

Ingredients: (serves 8-12)

Soup:
2 lbs Colorado tomatoes, core removed and cut into 4 pieces each
2 sweet onions, peeled and rough chopped
4 cloves fresh garlic, minced
1 box Pomi chopped tomatoes
1 cup vegetable stock
1 TB ground ancho powder
2 oz. plain corn tortilla chips

Salsa:
8 oz. baby shrimp
2 Anaheim chilies, roasted, peeled, seeded and diced
2 cobs of Olathe corn taken off the cob
Juice of 2 limes
1 tsp ground cumin
2 green onions, minced

Canola oil
Black pepper
Sea salt


Method:
In a heavy bottomed soup pot over medium heat add ¼ cup of canola oil and onions. Sweat onions until soft approx. 20 minutes. Add garlic, ancho powder and cook for 5 minutes. Season with salt and pepper. Add Pomi tomatoes, and vegetable stock. Bring to a boil then simmer for 30 minutes stirring occasionally. Place soup into a blender with tortilla chips and liquefy. Pass soup through a mesh strainer and chill. Adjust seasoning if necessary.

In a small sauce pot bring water to a boil. Make an ice bath as well. Place shrimp into boiling water and poach for approx. 4 minutes or until shrimp are fully cooked. Strain shrimp and place into ice bath. Once shrimp are cold pat dry with paper towels and place shrimp in a mixing bowl. Add green chile, corn, lime juice, cumin, green onion, and season with salt and pepper.

In 8-12 chilled soup bowls pour equal amounts of soup. Garnish soup with equal amounts of salsa and serve. Enjoy!