Mexican roast tomato soup with corn and avocado salsa

Preheat oven to 180oC and line a baking tray with baking paper. Wrap the whole bulb of garlic in foil and place on one side of a the tray, add tomatoes to tray, cut side up. Drizzle with oil and sprinkle ground coriander over tomatoes. Season well with sea salt and freshly ground black pepper and roast for 40-45 minutes or until garlic is soft when pressed and tomatoes have softened and are starting to blacken.

2 While soup is cooking, cook corn cob in a saucepan of boiling water for 3-4 minutes. Drain and cool slightly. Stand cob upright on a board and using a sharp knife, slice off kernels. Transfer to a medium bowl. 

3 Allow tomatoes and gartlic to cool slightly, then squeeze puree from each garlic clove and place in a blender or food process with the tomatoes, any pan juices and the fresh coriander and blend until smooth. 

4 Transfer to a large saucepan and add the stock and 2 teaspoons of sugar. Bring to the boil, reduce heat and simmer for 4-5 minutes. Check seasoning adding additional sugar or salt, to taste. 

5 While soup is cooking, add remaining salsa ingredients to corn and combine gently. Serve soup topped with a spoonful of the salsa accompanied by toasted bread.