Mexican tomato soup
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Tomato soup is a staple in most Indian households, The Brits taught us soup & breadsticks for supper and this tradition feels like home on most winter nights. A regular tomato soup generally gets its character & shine from dollops of Amul Butter. To avoid the calories and change things a bit, I’ve made a lighter and fresher tomato soup with Mexican undertones.
Ingredients :
- 100g Ripe tomatoes, chopped
- 600g Homemade chicken stock
- 3g Paprika
- 3g Cumin
- 20g American Corn
- 50g Green Bellpepper, finely chopped
- 15g Jalapeños
- 4 pods Garlic, crushed
- 75g Onions, finely chopped
- 10ml Extra Virgin Olive Oil
- 10g chopped Parsley
- Salt
- Crushed Black pepper
- A drop of Honey
- Baked tortilla chips (optional)
Method:
- Heat oil in a pan; add the crushed garlic.
- Once the garlic softens, add onions.
- Immediately after, add the bell pepper, corn & jalapeños.
- Finally, add the tomatoes, sauté and cover for 5 minutes.
- Once the concasse has cooked, out add the chicken stock and bring to a boil.
- If you’re vegetarian, you can add vegetable stock instead.
- Season with paprika, cumin, salt, pepper & honey. Check the spice balance and adjust accordingly.
- Add the chopped parsley.
- Serve piping hot with cracked tortilla chips instead of croutons if desired.