Roasted Red Pepper Soup with Corn and Cilantro

INGREDIENTS

• 1/4 cup crumbled feta cheese
• 2 teaspoons fresh thyme leaves, finely minced
• 3 large shallots, peeled and halved
• 1/4 teaspoon pimenton (smoked paprika)
• 5 large red peppers, washed, cut in half and de-seeded
• 1 tablespoon butter
• 1 small bunch fresh cilantro, well washed and spun dry
• 1 splash sherry vinegar
• 1/2 shallot, finely minced
• Kosher salt and black pepper to taste
• EVOO
• 4 large heirloom tomatoes, washed, cored and quartered
• 2 small ears sweet corn, cut from the cob
• 2 1/2 cups low sodium chicken stock, plus more if needed
• 8 large garlic cloves, still in their skins