Mexican tomato soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Tomatillos; husks removed, each cut into 6 pieces | |
| ½ | medium | Onion; yellow, cut into 8 pieces |
| 2 | cloves | Garlic; chopped |
| ½ | cup | Cilantro; stems removed |
| ½ | teaspoon | Hot pepper sauce OR |
| ½ | Jalapeno chile; seeded, veins removed and chopped | |
| Salt | ||
| 2 | cups | Tomatoes; fresh, skins on, OR whole canned tomatoes drained |
| 2 | cups | Milk |
| 2 | teaspoons | Sugar; more or less to taste |
| Cilantro leaves | ||
Directions
Prepare salsa by combining tomatillos, onion, garlic, cilantro, hot pepper sauce and ½ teaspoon salt in food processor. Process only until everything is in small pieces - don't puree. Remove, set aside and clean work bowl.
Puree tomatoes in food processor. Remove and pour into a medium bowl. Stir in milk, sugar and 1 teaspoon salt. Mix well. Taste and add more sugar if needed. Cover and chill.
When ready to serve, pour soup into 4 serving bowls and add about 2 tablespoons salsa to each bowl. Garnish with cilantro leaves to taste.
Per Serving: 99 cal; 72 mg sodium; 9 mg chol; 3 g fat; 14 g carb; 5 g pro.
Source: Sacramento Bee, 10/12/94, Marion Cunningham, L.A. Times Shared by: David Knight
Submitted By DAVID KNIGHT On 10-18-94