Ingredients
1/4 tsp. chili powder
1 tsp. fresh lime juice
2 tbsp. honey
1 tbsp. Chopped cilantro
6 prawns (jumbo shrimp)
Salt and freshly ground pepper
1 tsp. extra-virgin olive oil
1 medium onion
4 ears fresh corn
2 small yellow squash
1 tsp. minced garlic
1 bay leaf
2 c. vegetable stock
1/2 c. heavy cream
Salt and freshly ground pepper
cilantro sprigs
1 poblano chili pepper
1/4 c. extra-virgin olive oil
3 ears fresh corn
1/2 small red onion
1/2 small red bell pepper
1/2 small yellow bell pepper
1/2 small green bell pepper
1 small jalapeño pepper
1 tbsp. minced fresh marjoram
1/4 c. fresh lime juice
dash green Tabasco sauce
Salt and freshly ground pepper
Preparation
Step 1To cook prawns: Combine chili powder, lime juice, honey, and cilantro. Add prawns and marinate in chili powder mixture 1 hour. Grill or sauté prawns 2 minutes on each side. Season with salt and pepper to taste.Step 2To prepare soup: In a 6-quart saucepan, heat olive oil over medium heat. Add onion and cook until translucent. Add corn kernels and squash, cooking 4 to 5 minutes. Add garlic and bay leaf; cook an additional 2 minutes. Stir in vegetable stock and 2 cups water and bring to a boil. Reduce to a simmer, and cook until vegetables are soft, about 15 minutes. Stir in cream and return to a boil. Season with salt and pepper to taste. Cool 10 minutes. Puree soup in a blender and strain through a sieve. Adjust seasoning.Step 3To make relish: Roast poblano in a pan on stovetop or in broiler until completely charred. Place poblano in a paper bag; close bag and let stand 15 minutes. Remove from bag, peel off skin, remove seeds, and dice. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add corn kernels and cook 3 to 4 minutes until corn brightens in color. Drain; set aside to cool. Place diced vegetables in a bowl. Add poblano, remaining olive oil, corn, marjoram, lime juice, and Tabasco. Stir to blend well. Season with salt and pepper to taste.
