Soup is a super easy way to get copious bites onto your party buffet. This Mexican version of tomato soup houses a couple of pounds of roasted heirloom tomatoes which give it a fresh twist. Guajillo pepper, avocado and cilantro complete the seasoning mix. Serve this soup warm or cold. The bright orange tones of the soup, and dark rye bread create a nice, spooky presence.
MAKES 40 SHOOTERS & MINI GRILLED CHEESE BITES
ROAST THE TOMATOES… PREHEAT OVEN 375°F
2 LB heirloom tomatoes, quartered
EV olive oil
s + p
Spread tomatoes onto a baking sheet and drizzle with olive oil. Season with s + p. Roast on the middle shelf for about 1 hour, till the skins are blistered and the tomatoes have shrunk in size.
PREPARE THE CHILE
1 whole dried guajillo chile
Simmer for 10 min to soften. Let sit in water for 10 min more.
START THE SOUP
3 TB EV olive oil
1 med onion, diced
4 cloves garlic, chopped
1 guajillo chile, soaked
1 can (28 oz) crushed tomatoes
Heat oil in a Dutch oven over med heat. Add onion and sauté for 5 min. Stir in the garlic and pepper, sauté another 4 min. Incorporate crushed tomatoes, simmer covered for 10 min.
FINISH THE SOUP
2 CUPS organic chicken broth
1/4 CUP cilantro, minced
1/4 CUP turbinado sugar
1/2 tsp salt
1/4 tsp pepper
Add ingredients to the pot, bring to a boil, then continue to simmer covered, about 30 min, stirring occasionally. Remove guajillo chile. Let soup cool slightly, then transfer to a blender in batches. Blend until smooth.
MAKE THE GRILLED CHEESE
1 stick butter, room temperature
10 slices rye bread
1 LB extra sharp cheddar cheese, room temperature
Toast the bread, then butter one side of each slice of bread. Into a heated skillet, place bread buttered side down, top with cheddar, and 2nd slice of bread with butter on the outside. Press together. Heat for 4 to 5 min, flip and heat another 5 min. Move to a cutting board and let cool slightly, cut in half, then each half on the diagonal, into 4 triangles.
1 avocado, cut into small cubes, for garnish
sprigs of cilantro, for garnish
Pour soup into shooter glasses about 3/4 of the way, top with a cube of avocado and sprig of cilantro. Insert grilled cheese triangle into the top at an angle.
See more recipes and ideas for a Halloween or Day of the Dead celebration in 19 Spooky Harvest