This mildly spicy soup-stew gets its tang from lime juice and its spice from dried and fresh chiles. It draws additional savor from tiny cubes of prosciutto.
– 3 tomatoes.
– ½ cup water.
– 1 large mild dried chile such as guajillo, mulato, ancho, chilhuacle negro, or pasilla, soaked in hot water for 30 minutes to soften, seeded, and finely chopped.
– 1 poblano chile, charred, peeled, and seeded and then cut into ⅛-inch dice.
– 1 red bell pepper, charred, peeled, and seeded and then cut into ⅛-inch dice.
– Juice of 2 limes.
– 2 dozen oysters, shucked.
Step 1:Plunge the tomatoes into boiling water for about 30 seconds, rinse them immediately with cold water, and pull away the skin in strips with a paring knife (see more on peeling and seeding tomatoes). Cut the outer pulp away from the sides of the tomatoes and cut into ⅛-inch dice. Chop the insides of the tomatoes and put them in a small saucepan with the water and the chopped dried chile. Simmer gently for 15 minutes, then strain, working the tomato pulp through a medium-mesh strainer placed over a bowl.
Step 2:Add the poblano chile, bell pepper, lime juice, and diced tomatoes to the tomato mixture. Season with salt and pepper, cover, and chill well. Serve in small chilled bowls with 3 oysters on top of each serving.