Mexican Tomato Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
5: Tomatillos, husks removed,
- veins removed and chopped,
- each cut into 6 pieces,
Salt,
1/2 medium: Onion, yellow, cut into
2 cup: Tomatoes, fresh, skins on,
- 8 pieces,
- OR whole canned tomatoes,
2 centiliter: Garlic, chopped
- drained,
1/2 cup: Cilantro, stems removed
2 cup: Milk,
1/2 tsp: Hot pepper sauce OR,
2 tsp: Sugar, more or less to taste
1/2: Jalapeno chile, seeded,
Cilantro leaves,
Directions:
Prepare salsa by combining tomatillos, onion, garlic, cilantro, hot
pepper sauce and 1/2 teaspoon salt in food processor. Process only
until everything is in small pieces - dont 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
Source from luhu.jp
pepper sauce and 1/2 teaspoon salt in food processor. Process only
until everything is in small pieces - dont 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
Source from luhu.jp