Easy Baked Parmesan Chicken
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Dinner Tonight: Fresh Tomato Soup with Roasted Corn Guacamole Recipe
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: soup
Cuisine
- mexican
Ingredients
- For the Fresh Tomato Soup
- 2 pounds tomatoes, stemmed and cut into quarters
- ¼ cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- 10 grinds black pepper
- ½ cup cilantro leaves
- For the Roasted Corn Guacamole
- 1 ½ cups fresh corn kernels (about two corn cobs)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- freshly ground black pepper
- 1 tablespoon red onion, finely chopped
- 1 ½ tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice (about one lime)
- 1 teaspoon jalapeno, cored, seeded, and finely chopped
- 1 large avocado, coarsely chopped
Instructions
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