Fresh Tomato Soup With Roasted Corn Guacamole

Ingredients

• 2 pounds tomatoes, stemmed and cut into quarters
• ¼ cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon salt
• 10 grinds black pepper
• ½ cup cilantro leaves
• 1 ½ cups fresh corn kernels (about two corn cobs)
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• freshly ground black pepper
• 1 tablespoon red onion, finely chopped
• 1 ½ tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice (about one lime)
• 1 teaspoon jalapeno, cored, seeded, and finely chopped
• 1 large avocado, coarsely chopped