Mexican tomato soup

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)
  • 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.


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