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Chef Roxanne Klein of Roxanne’s – Larkspur, CA
Adapted by StarChefs

Yield: 4 Servings


  • 1 cup Mexican red chili sauce
  • 2 cups tomato water*
  • ½ cup carrot juice
  • 1/3 cup fresh corn kernels
  • 1 clove garlic
  • 2 Tablespoons onion
  • ¼ cup cilantro, chopped
  • 2 Tablespoons fresh oregano, chopped
  • 2 teaspoons lime juice
  • 2 Tablespoons olive oil
  • ¾ teaspoon ground, mild chipotle chili
  • ¾ teaspoon chili powder
  • ½ teaspoon salt
  • 1/8 teaspoon fresh ground pepper

  • Mexican Red Chili Sauce
  • ¾ cup roma tomato, chopped
  • 1 ½ ounces dried chili mix, remove seeds, then soak for ½ hour in warm water, rinse and drain
  • 1 teaspoon oregano, chopped fine
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon lemon juice
  • ½ teaspoon raw apple cider vinegar
  • 1/8 teaspoon smoked salt
  • 1/8 teaspoon cracked black pepper
  • 1 ½ teaspoons date paste
  • ½ teaspoon salt

  • Sour Cream
  • ¾ cup coconut meat
  • 1/3 cup cashews, soaked 10-12 hours
  • 3 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 1 teaspoon date paste
  • ½ teaspoon Celtic salt
  • Water to thin

  • Garnish
  • Fresh corn kernels
  • Diced avocado
  • Chopped cilantro
  • Tortilla chips


For Soup:
Blend ingredients for soup in blender. Set aside.

For Mexican Chili Sauce:
Blend all ingredients together in food processor or blender until a smooth sauce is achieved.

For Sour Cream:
Blend ingredients in high speed blender until smooth. Variation: Stir in white truffle oil.

To Serve:
Pour soup into warm bowls. Garnish each with fresh corn, diced avocado, cilantro, tortilla chips, and dollop of sour cream.

Wine Pairing:

Kunin "Alisos Vineyards" Syrah 2001, Santa Barbara Country

*To make tomato water blend roma tomatoes with Celtic sea salt and let hang in cheesecloth bag for 1 hour, reserving liquid, discard solids.



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