I don’t often make soup in the summer, but a basket of locally grown tomatoes inspired this smoky soup. The flavor comes from roasting the tomatoes in the oven and then adding chipotle in adobe to the soup giving it a lovely smoky heat. You can adjust the heat to accommodate your personal preference. I used some cumin to season the shrimp that gave the soup a Mexican flair, along with cilantro and diced avocado.

Serves 4 as first course

Click here for the recipe.