Blackened Tomato and Ancho Chile With Citrus Sour Cream

This Blackened Tomato and Ancho Chile With Citrus Sour Cream recipe transforms a few humble tomatoes into a charred, smoky, sweet, rich, and deeply satisfying soup with a subtle hint of warmth from dried ancho chiles. You will be asked to go against one of your main instincts in the kitchen and deliberately burn something. Crazy —but trust us, it works!

3 3/4
medium tomatoes on the vine
dried ancho chiles
zest and juice of 1 lime
Sour Cream
Salt and pepper, to taste
Preheat the broiler to its highest temperature. Slice each tomato in half and arrange cut side up on a baking sheet.
Place the pan on a rack as close to the broiler as possible and cook for 30 to 40 minutes until nicely blackened.
Meanwhile, place the dried chiles in a bowl with the tomato vines and cover with 2 cups boiling water. Set aside.
Mix the lime zest with the sour cream and season with salt and pepper. Refrigerate until needed.
When the tomatoes are ready, carefully turn them over and broil for another 5 minutes, or until the skins are crisp and charred. This may happen quickly so keep a watchful eye.
When ready, discard the vines and transfer the tomatoes and all of their juices into a blender along with the chiles, their soaking water, and lime juice. Blend until smooth, season to taste, reheat, and serve garnished with a spoonful of citrus sour cream.
Reprinted With Permission From Skinny Soups

The base number of servings for this recipe is 4

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