Cookbook:Mexican Tomato Soup
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|Mexican Tomato Soup|
Mexican Tomato Soup - a very simple dish, can be made hot if wanted. Very nutritious for a soup too.
- About 1/2 litre tomato sauce/purée or similar. Pure is good - don't use ketchup, or only very good ketchup. I used bio purée.
- 2 large onions or equivalent
- 2 red peppers
- 2 tomatoes
- Some greens. Onion greens work, leek does as well.
- 1 can of sweet corn
- 1/4 cup (60ml) vegetable/olive oil, salt, sugar
- More vegetables according to your taste
- Cut onion fine and fry lightly in a large sauce pan with a bit of oil.
- Add vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start).
- Add salt, about 1/2 teaspoon, and add if the taste doesn't feel right. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pot if it goes slowly - once again, this slows the evaporation and allows the vegetables to cook in the water they lose themselves.
- Add tomato sauce and corn.
- Add salt, sugar to taste. Be bold, tomato sauce takes a lot of salt and at least a heaping teaspoon of sugar to taste right. If unsure, separate a small amount and try adding more salt - you will see the tastes changes significantly.
- Serve with tortilla chips, or toasted bread if not available.