Source: Lee Healy, public relations manager at El Torito Grill - Newport Beach, California

3 pounds tomatoes
1 ounce chicken chorizo
1 chile poblano, seeded and diced
1/2 medium onion, diced
1/4 teaspoon oregano
1 large clove garlic, diced
1 1/2 cups chicken broth or stock
1 cup whipping cream
Salt
White pepper
Cayenne pepper
1/2 cup roasted corn kernels
Cilantro sprigs

Crema Fresca
2/3 cup sour cream
1/3 cup half-and-half

Avocado Sauce
1 large Haas avocado, peeled and diced
1 tablespoon pickled jalapeno juice
1 tablespoon minced cilantro
1 green onion, chopped
1 Serrano chile, chopped
1 clove garlic, diced
Salt
1/4 cup water, about

Scorch tomatoes over charcoal grill, preferably over mesquite. Cool slightly.

Cook chorizo in large saucepan. Add chile, onion, oregano and garlic and saut?until onion is transparent. Add unpeeled tomatoes and chicken broth. Bring to boil. Simmer 10 to 15 minutes. Add cream, salt, white pepper and cayenne.

Puree soup in batches in blender until smooth. Return to pot. Add corn and stir to heat. Ladle into heated bowls. Using separate squeeze bottles, drizzle Crema Fresca and Avocado Sauce over soup, or dollop over soup, if desired. Garnish with cilantro sprigs.

Crema Fresca: In bowl mix sour cream and half and half thoroughly. Pour into squeeze bottles, if desired.

Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion, Serrano chile, garlic, salt and water in blender container and blend until thick liquid that can be squeezed from bottle is formed. Add more water, if necessary.

Makes 8 to 10 servings.