Instructions: Preheat your gas or charcoal grill for a few minutes on high heat. Dip the tomato halves in olive oil and place in a grill basket or put directly on a greased grill. Allow them to smoke and burn for as long as it takes them to become slightly charred. Using a metal spatula, remove, cool and chop them in a coarse dice and set aside.

Cut the green peppers into halves lengthwise, and remove the pulp and seeds. Rub with oil and char like the tomatoes. Remove and dice.

In a large soup pot, add the olive oil and saute the onions and garlic over high heat until transparent. Add the stock, tomatoes, peppers, wine, pepper and sugar. Cook over medium heat for 30 minutes until reduced, add the corn, cook for 5 more minutes, add the cilantro, stir in the tortilla chips and serve. You can also serve the chips on the side or not at all.

Comments: The quality of the tomatoes is essential. Good, ripe homegrown or hothouse tomatoes are the only way to go. Forget the gassed, pale and petroleum coated orb that passes as your average grocery store tomato.

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